The kale slaw is meant to compliment the flavor, but it’s not a must. You could also make a corn and black bean salad and top your masa cakes with that.
By Liz Swartz
I bought corn meal on a whim the other day and decided to use it to make masa cakes. They’re hot, flavorful, and very quick. The kale slaw is meant to compliment to the flavor, but it’s not a must. You could also make a corn and black bean salad and top your masa cakes with that.
- 2 cups whole milk
- 3 tablespoons unsalted butter, sliced
- 2 cups masa harina corn flour
- Kosher salt
- 2 teaspoons sugar
- ⅓ cup crumbled queso fresco
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1 tablespoon white vinegar
- 1 head kale, stems removed and thinly sliced
- ½ an orange, juiced
- ½ a lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1.4 teaspoon cayenne pepper
- ½ red onion, sliced very thinly
- 1 rounded tablespoon mayonnaise
- 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 ¼ 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 3½ 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 finish the remainder of them.
- Chop up your kale and mix everything up! Voila!