Corn Cakes

Ingredients

• 1 cup whole milk
• 1/2 cup fresh corn kernels (about one ear of corn)
• 4 tablespoons butter
• 1 cup medium grind cornmeal (132g)
• 1/2 cup masa harina (corn flour) (58g)
• 1 teaspoon pure cane sugar
• 1 teaspoon kosher salt
• 2 ounces mozzarella (shredded)
• 2 tablespoons olive oil (divided)
• 1 large avocado (diced)
• 1 pint cherry tomatoes (halved)
• 1/2 cup fresh corn kernels (about one ear of corn)
• 1/4 cup fresh oregano leaves (or fresh cilantro leaves)

Instructions

1. 1

   --- To make the batter for Corn Cakes: ---

2. 2

   Heat milk, fresh corn kernels and butter in a small saucepan over medium heat, just until butter is melted. Remove from heat and cool.

3. 3

   In a medium bowl, combine cornmeal, masa flour, sugar, and mozzarella. Pour cooled milk mixture over cornmeal mixture and stir until just combined. Cover and refrigerate 30 minutes.

4. 4

   --- When you're ready to fry the Corn Cakes: ---

5. 5

   Heat 1 tablespoon of olive oil in a medium skillet until hot. Scoop 4 1/4-cup portions of batter into pan. Using a spatula, pat into 1/2-inch thick circles. Cook 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.

6. 6

   Divide corn cakes among 4 serving plates. Divide toppings equally among plates and serve.