Fried Corn And Mozzarella Cakes
Yield: 16 Servings

2 Tablespoons olive oil
1 Cup Sweet Corn
2 Tablespoons minced shallots
1 Teaspoon salt
1/8 Teaspoon freshly ground black pepper
2 Large eggs
1 Cup heavy cream
3/4 Cup yellow cornmeal
1/2 Cup All-Purpose Flour
1/2 Cup masa harina flour
2 Teaspoons baking powder
1/8 Teaspoon cayenne
3/4 Cup water
6 Ounces Mozzarella Cheese; Grated
2 Teaspoons vegetable oil

Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Serve warm.