Name: Mexican Corn Cakes
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 ½ cups masa harina; ½ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon coarse salt; ½ cup grated cotija cheese; 2 cups coarsely chopped fresh or frozen corn kernel ((about two ears)**); ¾ to 1 cup warm water (110°); 4 to 6 tablespoons vegetable oil (for frying)

Mexican Corn Cakes

Suzanne’s Martha Stewart’s Living, April 2006

Print Recipe

Prep Time 10

Cook Time 20

Servings cakes

Ingredients

1 ½ cups masa harina
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon coarse salt
½ cup grated cotija cheese
2 cups coarsely chopped fresh or frozen corn kernel (about two ears)**
¾ to 1 cup warm water 110°
4 to 6 tablespoons vegetable oil for frying

Instructions

Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, ¼ cup at a time, stirring after each addition until mixture holds together.
Heat ¼ cup oil in a cast iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping ¼ cup mixture, and use your hands to shape into a patty, about ½ inch thick. Repeat with remaining mixture, forming 8-10 patties.
Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.