1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups fresh corn kernels
1 small jalapeno pepper, chopped
1 tsp ground cumin seed
1 tsp dried oregano
3/4 cup cornmeal
3 green onions, finely chopped
1/4 cup white sugar
2 tablespoons heavy whipping cream
1/2 teaspoon salt, or to taste
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process corn and jalapeno, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix ¼ cup of the cornmeal, the green onions, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Recipe can be prepared to this point and kept covered in the refrigerator for up to two days.
Form corn dough into 2 to 3 oz. cakes and dredge in the remaining
½ cup corn meal.
Heat oil in a non-stick skillet over medium heat, and sauté the cakes until golden brown and cooked through. About 3 min per side.
Serve hot with your favorite salsa and/or guacamole.