Mexican Corn Cakes

Name: Mexican Corn Cakes
Prep time: 5 min
Total time: 15 min
Ingredients: 1.5 cups masa harina; 0.5 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon coarse salt; 0.5 cup grated cotija cheese; 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears); 3/4 to 1 cup warm water (110 degrees); 4 to 6 tablespoons vegetable oil, for frying

3.5

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By

Martha Stewart Editors

Updated on April 30, 2020

Prep Time:

5 mins

Total Time:

15 mins

Yield:

8

Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.

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 kernels (about 2 ears)
3/4 to 1 cup warm water (110 degrees)
4 to 6 tablespoons vegetable oil, for frying

Directions

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.
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 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 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.

Cook's Notes

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.