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

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.

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.