Place the corn, eggs, and scallion in a blender and blend until a thick batter is just formed.
Place in a bowl and add the queso fresco, corn meal, sugar and salt. Mix well using a fork.
Preheat the oven to 350°.
Divide the batter evenly among the cupcake or muffins tray, filling them about ⅔-3/4 full. Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.