Food & Cooking Recipes Breakfast & Brunch Recipes Mexican Corn Cakes 3.5 (66) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 30, 2020 Rate PRINT Share Close Photo: Victoria Pearson Prep Time: 5 mins Total Time: 15 mins Yield: 8 Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork. Ingredients 1 ½ cups masa harina ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon coarse salt ½ cup grated cotija cheese 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears) 3/4 to 1 cup warm water (110 degrees) 4 to 6 tablespoons vegetable oil, for frying Directions Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together. Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties. Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes. Cook's Notes You can find masa harina, Mexican corn flour, in the ethnic section of many supermarkets. Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty-food stores or Mexican or Latin markets. Originally appeared: Martha Stewart Living, April 2006 Rate It PRINT