Prep 30 mins
Cook 20 mins
These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!
- 1 1⁄2 lbs frozen corn, thawed
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 tablespoon milk
- 1 cup masa harina
- 2 tablespoons sugar
- 1⁄3 cup monterey jack cheese, grated
- 3 tablespoons parmigiano-reggiano cheese, grated
- 3 tablespoons queso blanco, grated (or cotija or ricotta salata)
- 1 tablespoon butter (for frying)
- 2 teaspoons oil (for frying)
- 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.
Very nice cheesy corn cakes!
Made as written except for replacing with Irish Dubliner, Spanish manchego and grana padano cheeses. Served with simple seasoned black beans and roasted asparagus. Thanks, Kate! Reviewed for Veg Tag/March.
Good, I used cotija cheese.