Mexican Corn Cakes with Green Chili Sauce

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

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

flour, flour, baking powder, salt, water, corn kernels, queso fresco cheese, green onions, cilantro, ground comino, onions, clove garlic, butter, butter, flour, chicken broth, green chilies, sour cream, shredded monterey jack cheese, salt

Taken from cookpad.com/us/recipes/360088-mexican-corn-cakes-with-green-chili-sauce (may not work)