Best Savory Masa Corn Cakes With Green Chile Cheese And Lime Crema Recipes

Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Steps:

See how to poach eggs
Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

Savory Masa Corn Cakes with Green Chile, Cheese, and Lime Crema image

Number Of Ingredients 17

Steps:

Whisk together dry ingredients.
Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.
Combine sour cream, lime, and salt, and stir until combined. Serve with the finished corn cakes.