Savory Masa Corn Cakes with Green Chile, Cheese, and Lime Crema
zora
Photo by James Ransom
- Serves
- 12 to 14 cakes
I was introduced to the wonderful world of savory pancakes via Yotam Ottolenghi's Plenty. I grew up in Los Angeles, and am always seeking to expand my cooking repertoire with the Mexican flavors that infused my childhood.
Ingredients
Masa cakes
- 1 cup masa harina
- 1/2 cup all purpose flour
- 3 tablespoon cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 to 2 cup milk
- 2 tablespoon sour cream
- 2 tablespoon vegetable oil
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated Monterey Jack cheese
- 2 ounce chopped green chile (1/2 a small can) or 1 roasted, peeled, and chopped poblano
- 1/2 teaspoon ground cumin
- 3 tablespoon chopped scallions
- 3 tablespoon chopped cilantro
Lime Crema
- 1 cup sour cream
- Zest and juice of 1 lime
- 1/4 teaspoon salt
Featured Video
WHO: Zindc is an avid home cook from Washington, DC.
WHAT: A savory corn cake that would feel at home in every meal of the day.
HOW: Stir up a quick batter, then make like you’re flipping pancakes; top with a bright lime crema.
WHY WE LOVE IT: We don’t have enough savory pancakes in our lives, and these ones -- studded with sweet corn, rounded out with sour cream, cilantro, and cumin -- are the perfect way to start changing that.
Directions
Masa cakes
- Step 1
Whisk together dry ingredients.
- Step 2
Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
- Step 3
Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
- Step 4
Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
- Step 5
Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.
Lime Crema
- Step 1
Combine all ingredients and stir until combined. Serve with the finished corn cakes.