Mexican Corn Cakes Recipe

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A fun way to use left over corn on the cob.

Directions

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.

Container: Large bowl, fry pan

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Description: 1 patty

Servings: 8

Enter desired servings:

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