Mexican Corn Cakes Prep Time: 5 minutes Cook Time: 10 minutes Servings: 8 Ingredients - 1 1/2 cups masa harina - 1/2 cup all purpose flour - 1 teaspoon baking powder - 1/2 teaspoon coarse salt - 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese) - 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn. - 1 cup warm water - use only as much as you need - 5 tablespoons vegetable oil for frying    A fun way to use left over corn on the cob.   Directions	1

	Whisk together masa harina, flour, baking powder and salt in a large bowl. Stir in corn and cheese. Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.) Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking. Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think. Repeat with remaining mixture, making 8 patties. Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side. Using a slotted spoon, transfer to a paper towel to drain. If pan becomes dry, add more oil as you go. Cover patties with foil to keep them warm until ready to serve.	2