MEXICAN CORN CAKES
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- 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.
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Ameer Saban
[email protected]These corn cakes are a great way to use up leftover corn. They're also a great side dish for any Mexican meal.
Mohsin Khan342
[email protected]I love the crispy edges of these corn cakes. They're the perfect finger food.
Tommy Deaner428
[email protected]These corn cakes are the perfect comfort food. They're warm, cheesy, and delicious.
Hayden Bates
[email protected]I've made this recipe several times and it's always a hit. The corn cakes are so versatile and can be served with a variety of toppings.
Vishal Shiwgobin
[email protected]These corn cakes are so easy to make and they're always a crowd-pleaser. I love serving them with a big salad.
Sadu Rajapaksha
[email protected]I'm not sure what I did wrong, but my corn cakes didn't turn out crispy at all. They were more like mush.
Lindokuhle Calvin
[email protected]These corn cakes were a little bland for my taste. I think I'll add some chili powder or cumin next time.
Erica Velazquez
[email protected]I followed the recipe exactly and the corn cakes were still too dry. I had to add more milk to the batter.
Sarita Kushwaha
[email protected]I tried this recipe and it turned out great! The corn cakes were crispy and flavorful. I'll definitely be making them again.
Dora Martinez
[email protected]These corn cakes were delicious! I love the combination of sweet corn and savory cheese.
Steven Ziegler
[email protected]I made these corn cakes for my family and they loved them! They're so easy to make and they're a great way to use up leftover corn.
Mubbi khan
[email protected]These corn cakes were a hit! They were crispy on the outside and fluffy on the inside, with a delicious corn flavor. I served them with sour cream, salsa, and guacamole, and they were perfect.