Servings: 6
1 cup of corn (fresh sweet corn kernels)
1/2 cup of queso blanco
1/2 cup of precooked corn flour (sweet)
1 tablespoon butter, unsalted
2 tablespoons milk
1 teaspoon kosher salt
1 tablespoon sugar
2 tablespoons all-purpose flour
1 egg
In a food processor, add all of the ingredients and process until a loose dough forms, about 30 seconds. Let dough rest for a few minutes.
Preheat a greased flat top grill or skillet over medium heat. Ladle 2 tablespoons of the corn mixture onto the hot skillet and cook the corn cakes for 3 minutes on each side. Set aside