Mexican Corn Cakes
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
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