If sweet corn is in season, cut the kernels from one ear and use them for this recipe; otherwise, use the frozen variety. These savory little cakes make a great side dish in a Southwestern meal and are especially good topped with your favorite salsa or guacamole. Kids love them, too.
Ingredients
1/2 can of Cup (1 stick) unsalted butter or butter spread such as Earth Balance, softened at room temperature (may substitute with ola oil)
1/2
can of
Cup (1 stick) unsalted butter or butter spread such as Earth Balance, softened at room temperature (may substitute with ola oil)
1 cup of Frozen corn kernels, thawed
1
cup of
Frozen corn kernels, thawed
1/2 cup of Instant masa harina
1/2
cup of
Instant masa harina
1/4 cup of Gluten‐free yellow cornmeal, such as Albers, Lamb's, Kinnikinnick, or Shiloh Farms
1/4
cup of
Gluten‐free yellow cornmeal, such as Albers, Lamb's, Kinnikinnick, or Shiloh Farms
1/2 teaspoon of Xanthan gum
1/2
teaspoon of
Xanthan gum
1/4 cup of Hot water
1/4
cup of
Hot water
Preparation Instructions
In a medium bowl, beat the butter with an electric mixer on medium speed until smooth. Add the remaining ingredients and mix until smooth. Form into 8 balls and press each into a 3‐inch patty, 1/2‐inch thick.
Coat a 10‐inch cast‐iron skillet or heavy‐duty pan with cooking spray. Fry the cakes over medium heat until lightly browned on the bottom, approximately 3 to 5 minutes. Turn cakes and brown on other side. Serve hot.
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