Mexican Corn Cakes with Green Chili Sauce.

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Ingredients of Mexican Corn Cakes with Green Chili Sauce

You need 1 1/2 cup of masa flour.
It's 1/2 cup of all purpose flour.
You need 1 tsp of baking powder.
Prepare 1/2 tsp of salt & pepper.
It's 1 cup of warm water.
Prepare 2 cup of corn kernels (1 can- 15 1/4 oz.) drained.
You need 1/2 cup of queso fresco cheese.
Prepare 2 tbsp of green onions, chopped.
Prepare 3 tbsp of chopped cilantro.
Prepare 1/2 tsp of ground comino.
You need 1/4 cup of finely diced onions.
You need 2 clove of garlic, minced.
Prepare 3 tbsp of butter.
Prepare of Green Chili Cheese Sauce.
It's 5 tbsp of butter.
It's 5 tbsp of flour.
You need 2 cup of chicken broth.
Prepare 1 can of (4 oz)chopped green chilies.
Prepare 1/3 cup of sour cream.
Prepare 1 cup of shredded monterey jack cheese.
You need 1/4 tsp of salt.

Mexican Corn Cakes with Green Chili Sauce step by step

Mix masa, flour, baking soda, salt & pepper and ground comino. Stir. Mix in corn, cilantro and queso fresco cheese. Set aside..
Heat 3 tbsp butter in a small skillet and saute onions and garlic until golden brown..
Add onions & garlic to corn mixture..
Slowly add warm water to the corn mixture until mixed and dough holds together..
Heat skillet over medium heat with 1/4 cup vegetable oil..
Shape dough into patties about 1/2" thick. Add to skillet and brown on both sides about 4 to 5 minutes. Drain on paper towels..
**Green Chili Sauce**.
In a medium saucepan melt butter. Add flour and whisk until incorporated to make a roux..
Slowly pour in chicken stock and continue to stir..
Add green chilies, sour cream and monterey jack cheese. Continue to stir until thick. Remove from heat..
Spoon over corn cakes and garnish with cayenne pepper for a spicy kick. Enjoy!.

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