From Chez Panisse Vegetables
1 1/2 cups masa harina
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
1 cup milk
1 tablespoon honey
2 ears of fresh corn, about 2 cups*
2 large eggs, separated
1 jalapeño, chopped (optional)
ghee, clarified butter, or lard for frying
- Whisk together the masa harina, baking powder, and salt in a large bowl.
- In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Whisk the mixture until blended. Set aside until cooled a bit, about 5 minutes, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn and jalapeño if using.
- In a clean, dry bowl, beat the egg whites until stiff and hold their shape, then fold them into the corn mixture.
- Heat some ghee, clarified butter, or lard in a heavy skillet over medium heat. Form the dough into patties, about 1 heaping tablespoon each, or however large you want. You may have to wet your hands to do this.
- Cook the cakes until browned on the bottom. Flip the corn cakes with a spatula, press down gently with the spatula, and cook on the other side for about a minute, until lightly browned. Repeat with remaining dough. Makes about 16 corn cakes.
* Place a small bowl upside-down inside a large bowl. Then stand the corn on top of the smaller bowl, and use a sharp knife to slice down along the cob.