Ingredients
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1 1/2 lbs frozen corn, thawed
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4 tablespoons unsalted butter, melted and cooled
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1 tablespoon milk
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1 cup masa harina
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2 tablespoons sugar
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1/3 cup monterey jack cheese, grated
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3 tablespoons parmigiano-reggiano cheese, grated
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3 tablespoons queso blanco, grated (or cotija or ricotta salata)
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1 tablespoon butter (for frying)
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2 teaspoons oil (for frying)
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1 large egg
Instructions
- In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
- Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
- Let the mixture stand at room temperature for twenty minutes.
- Add the cheese and incorporate them into the batter.
- Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
- Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
- Serve immediately, with creme fraiche for dipping.