You can find masa harina, Mexican corn flour, in the ethnic section of many supermarkets. Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty-food stores or Mexican or Latin markets.

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Name: Mexican Corn Cakes
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1 1/2 cup masa harina; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/2 cup cotija cheese grated; 2 cup fresh or frozen corn kernels coarsely chopped (about 2 ears); 3/4 cup warm water (110 degrees); 4 tablespoon vegetable oil for frying

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INGREDIENTS

1 1/2 cup masa harina
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup cotija cheese ; grated
2 cup fresh or frozen corn kernels ; coarsely chopped (about 2 ears)
3/4 cup warm water ; (110 degrees)
4 tablespoon vegetable oil ; for frying

Servings

INSTRUCTIONS

2.Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/2 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.

3.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.

NOTES

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Mexican Corn Cakes

1 1/2 cup masa harina 
1/2 cup all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon kosher salt 
1/2 cup cotija cheese grated
2 cup fresh or frozen corn kernels coarsely chopped (about 2 ears)
3/4 cup warm water (110 degrees)
4 tablespoon vegetable oil for frying

1.Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
2.Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/2 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
3.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.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 8 Servings

Calories: 303
Calories from Fat: 96 (32%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 2.2g
Cholesterol 10.1mg		3 %
Sodium 443.4mg		15 %
Potassium 232.8mg		6 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 43.7g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 303

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