Mexican Corn Cakes...
Guillermo is from south of the border. He is a shaman
from the hills who we met while hiking through Chihuahua's
Copper Canyon in search one of our ancestors who mysteriously
disappeared in the early 1900s. We didn't find any clue to
the old explorer but we did stumble upon some great food.
Here is a gift from this good friend.
In a small bowl, mix...
One half cup unbleached all purpose flour
One-third cup finely ground corn meal
1 teaspoon New Mexico green chile powder
One half-teaspoon sea salt (set bowl aside)
In another small bowl, mix...
One-third cup finely chopped sweet onion
One-quarter cup frozen corn, thawed
2 heaping tablespoons canned chopped green chiles
2 tablespoons chopped fresh cilantro (set aside)
In a food processor, mix...
Three quarters cup milk
2 egg yolks One-quarter cup frozen corn, thawed
3 tablespoons melted butter
Pulse until smoothly blended and transfer to a medium-sized
In a small bowl, whip...
1 egg white, until stiff--reserve
Add flour mixture to the processed milk mixture. Using
a wooden spoon or silicone scraper, fold mixture together
just until blended. Do not over mix. Add ingredients from
vegetable bowl and stir just until blended. Fold in beaten
egg white just until blended.
Drop by tablespoon onto a preheated (medium/high heat)
non-stick griddle or frying pan. When bubbles appear on surface,
flip and cook for another minute until browned on both sides.
Garnish with salsa and/or sour cream.
RETURN TO RECIPE