- 1 pound fresh or thawed frozen corn kernels (3 cups)
- 1/2 cup masa harina
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 3/4 cup shredded mozzarella cheese
- 1/4 cup chopped cilantro
How to make this recipe
In a food processor, pulse the corn until coarsely ground. Add the masa harina, salt and pepper. Pulse until a stiff batter forms; scrape down the side of the bowl. Form the batter into 6 equal balls, about 1/3 cup each.
Preheat a griddle and brush with 1 tablespoon of the oil. Set the balls on the griddle and, using a spatula, flatten them into 1/4-inch-thick rounds. Cook over moderate heat until golden brown, 4 to 5 minutes. Flip the cakes and add the remaining tablespoon of oil to the griddle. Flatten the cakes until they’re 1/8 inch thick and about 5 inches in diameter and cook until golden brown on the bottom, 4 to 5 minutes longer. Sprinkle with the cheese and cook until melted, 1 to 2 minutes. Transfer to a platter, sprinkle with the cilantro, fold in half and serve.
Ripe, fruit-forward Chardonnays go well with sweet corn.