Corn Cakes!

  These are my version of corn cakes. I grew up eating these in El Salvador, but without the corn meal. The corn is less starchy in this part of the world. It does the trick.  Enjoy! 

Prep Time: 15 minutes

Cook Time: 5-6 minutes

Servings: 3-4 small patties

You’ll Need: Bowl, spoon, spatula, measuring cup, measuring spoons, food processor or blender, non-stick pan, paper towels. A hungry tummy! 

– 2 shelled ears of fresh corn (about 1 cup)

– 1/3 white corn meal flour (PAM is a good brand)

– 1/2 a tsp of salt (or to taste)

– 2 TBSP of melted unsalted butter 

– 2 TBSP of corn or canola oil

– Sour cream and fresh cheese of your liking for topping. 

1) Put shelled corn in a food processor, and blend. Leave a bit chunky. Put in a bowl. 

2) Add salt, butter, flour, and mix with a spoon. TIP: If needed add a pinch of sugar if the corn is not sweet enough. You need a good consistency to form pattie– not too watery or hard. If  too hard add a splash of milk or if too watery add a bit more flour. 

3) Heat oil in frying pan. Place patties in pan. Cook for about 3 minutes on each side or until golden brown. 

4) Place cooked patties on a dish with paper towels to cool. 

5) Top with as much sour cream and cheese as you like. 

6) Eat! 

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