Toothsome Masa Corn Truffles with Green Chile, Cheese, and Lime Crema

Author Notes

I used to be launched to the very superior world of luscious pancakes by Yotam Ottolenghi’s Tons. I grew up in Los Angeles, and am always searching for to expand my cooking repertoire with the Mexican flavors that infused my childhood. —zora

Test Kitchen Notes

WHO: Zindc is an avid dwelling cook from Washington, DC.

WHAT: A luscious corn cake that can likely well feel at dwelling in every meal of the day.

HOW: Lope up a like a flash batter, then invent equivalent to you’re flipping pancakes; high with a sparkling lime crema.

WHY WE LOVE IT: We don’t enjoy ample luscious pancakes in our lives, and these ones — studded with sweet corn, rounded out with bitter cream, cilantro, and cumin — are the very finest methodology to initiate up changing that. —The Editors

Ingredients

• Masa muffins
• 
  1 cup
  
  masa harina
  
• 
  ¹/₂ cup
  
  all cause flour
  
• 
  3 tablespoons
  
  cornstarch
  
• 
  1 tablespoon
  
  baking powder
  
• 
  1 teaspoon
  
  salt
  
• 
  2
  

  superior eggs
  

• 
  1 ¹/₂ to 2 cups
  
  milk
  
• 
  2 tablespoons
  
  bitter cream
  
• 
  2 tablespoons
  
  vegetable oil
  
• 
  1 cup
  
  corn kernels (contemporary or frozen)
  
• 
  ¹/₂ cup
  
  grated Monterey Jack cheese
  
• 
  2 oz.
  
  chopped inexperienced chile (1/2 a diminutive can) or 1 roasted, peeled, and chopped poblano
  
• 
  ¹/₂ teaspoon
  
  floor cumin
  
• 
  3 tablespoons
  
  chopped scallions
  
• 
  3 tablespoons
  
  chopped cilantro
  

• Lime Crema
• 
  1 cup
  
  bitter cream
  

• Zest and juice of 1 lime
  

• 
  ¹/₄ teaspoon
  
  salt