Mexican Corn Cakes

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    cups masa harina (Mexican corn flour) or cornmeal

  • 1/2

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon coarse salt

  • 1/2

    cup grated cotija cheese

  • 2

    cups coarsely chopped fresh (from about 2 large ears) or frozen unthawed corn kernels

  • 3/4 to 1

    cup warm water (110 degrees)

  • 1/4

    cup safflower or other neutral tasting oil, plus more if needed

Directions

1.Whisk together masa harina, flour, baking powder, and salt. Stir in cheese and corn. Stirring constantly, add water, 1/4 cup at a time, just until mixture holds together. 2.Heat oil in a large cast-iron skillet over medium heat until hot but not smoking. Shape a heaping 1/3 cup corn mixture into a patty about 1/2 inch thick. Repeat, forming 8 patties total. Fry patties in two batches, turning once, until golden brown, 4 to 5 minutes per side; add more oil, if needed, between batches. Using a slotted spatula, transfer to paper towels. Tent cakes with parchment, then foil, to keep warm.

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