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Mexican Corn Cakes

Martha Stewart
  • 15 minutes
  • Serves 8

INGREDIENTS

2 cups

Corn, fresh or frozen kernels

1/2 cup

All-purpose flour

1 tsp

Baking powder

1 1/2 cups

Masa harina

1/2 tsp

Salt, coarse

4 tbsp

Vegetable oil

1/2 cup

Cotija cheese, grated

3/4 cup

Water