Food & Cooking Recipes Breakfast & Brunch Recipes Mexican Corn Cakes 3.5 (66) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 30, 2020 Print Share Share Tweet Pin Email Photo: Victoria Pearson 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. Print