Mexican Corn Cakes

Name: Mexican Corn Cakes
Prep time: 5 min
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; 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

Mexican Corn Cakes was pinched from <a href="http://www.marthastewart.com/354044/mexican-corn-cakes" target="_blank">www.marthastewart.com.</a>

"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...."

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

•

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes