Categories: Mexican
Ingredients
- 2 1/2 cups fresh shucked corn kernels (about 4-5 ears)
- 2 tbsp granulated sugar
- 1 large egg, lightly beaten
- 1/2 cup queso fresco cheese, crumbled
- 1/2 cup masa harina (corn flour)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 stick butter, softened, divided as needed to cook cakes
- 12 slices provolone, sliced very thin
Directions
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Preheat oven to 250. Lightly spray 12×18×1-inch baking sheet with cooking spray and place in oven to keep warm.
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Pulse corn kernels in a food processor, so that there is still some texture to the corn and not completely pureed, about 10 times.
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Place corn in large mixing bowl; add sugar, egg, queso fresco, corn flour, salt and pepper. The mixture should be the consistency of oatmeal, which clings to but can be easily tapped off a spoon. Add water if necessary to gain this consistency.
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Melt tbsp of butter in large saute pan over medium heat. Scantly fill a 1/4 measuring cup with batter. Tap batter out into pan, slightly flattening each cake to the size of provolone.
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Cook cakes in batches, approx 3-5 minutes, until bottom is browned, then flip over to cook other side. Place cooked cakes on baking sheet in a single layer to keep warm, as you repeat the process until all cakes are cooked and ready for service. Note: add butter to the saute pan as needed for cooking each batch of cakes.
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When all cakes are cooked, place a slice of provolone on top of each cake and place back in oven until cheese is melted. Serve immediately.