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Mexican Corn Cakes

yield: 8 total time: 15 minutes
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Ingredients

  • 1 1/2 cups masa harina
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup cotija cheese grated
  • 2 cups corn kernels coarsely chopped fresh or frozen, about 2 ears
  • 1 cup warm water 110 degrees
  • 6 tablespoons vegetable oil for frying

Nutrition

  • Calories : 300 calories
  • Carbohydrate : 27 grams
  • Cholesterol : 20 milligrams
  • Fat : 15 grams
  • Fiber : 2 grams
  • Protein : 15 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 830 milligrams
  • Sugar : 3 grams
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