Mexican Corn Cakes

I know local is best but you know when that Florida corn hit the supermarket at 25 cents an ear, how could I refuse.  I had to get some.  That's it though, I swear I will not buy anymore until I see it at the Farmers Market... pinky swear. 

When I have some left over corn I always make these corn cakes- they are SO good.  Really they are very flavorful, easy, versatile... Can I sing their praises enough?  No.  But you know I had this 1 cup of masa harina left in my pantry and this here corn cake looked pretty good.  While we liked them and I would make it again, I still prefer the amazing recipe from Crescent Dragonwagon, The Cornbread Gospels.



Mex- Italian Corn Cakes
I kinda had to change the title here because I didnt have any Mexican cheese.

adapted from this recipe at Martha Stewart

1 cup masa harina
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups corn
1/2 cup pecorino romano cheese
3/4 to 1 cup warm water

In a large bowl, whisk together dry ingredients; flours, baking powder, salt and cheese.  Add the corn.  Pour 1/4 cup of water into the mix and stir.  Keep adding water a little at a time until the dough sticks together easily and patties can be formed.

Heat about 1/4 cup of oil in a griddle and fry the cakes, flipping when nicely browned. Salt and serve.

*warning: when I made these cakes and the oil was pretty hot, I found that the corn on the outside of the cake would pop and explode.  Scared me a few times, thankfully I was not int he line of fire.  Think popcorn with no lid.