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Recipe: Fresh Corn Patties (using cornmeal and kernels, Mexican)

Side Dishes - Vegetables
FRESH CORN PATTIES

2 ancho chiles
water (for soaking chiles)
1 cup coarse masa harina
3/4 cup water, divided use
2 eggs, lightly beaten
3 ears of corn
1/4 cup chopped fresh cilantro
1 teaspoon sugar
2 teaspoons kosher salt
8 grinds black pepper
1 tablespoon vegetable oil (plus extra)

Soak chiles in hot water for 30 minutes to soften.

In a large bowl, mix masa harina and 1/2 cup water to form a dough. Add eggs and additional water, and mix until you get a moist a sticky dough. Set aside.

Stem, seed and finely chop soaked chiles and mix into dough. Set aside.

Remove leaves and silk from corn. Scrape kernels into a large bowl. Add kernels to dough; add cilantro, sugar, salt and pepper to dough and mix well.

In a large nonstick skillet, heat oil over high heat. Oil your hands and shape sticky dough into 2-inch patties about 1/4 inch thick. Slip as many patties into skillet as will fit comfortably. Brown to crisp on both sides, turn heat down and cook over low heat for 20 minutes. Dough inside must be completely cooked. Use two skillets, or keep first batch war, in oven while preparing second batch.

Makes about 12 patties
Source: Meatless Mexican Home Cooking by Nancy Zaslavsky
MsgID: 0312269
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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