Venezuelan Fresh Corn Cakes with Cheese

• 1 pound fresh or thawed frozen corn kernels (3 cups)
• 1/2 cup masa harina
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 3/4 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro

1. In a food processor, pulse the corn until coarsely ground.
2. Add the masa harina, salt and pepper.
3. Pulse until a stiff batter forms; scrape down the side of the bowl.
4. Form the batter into 6 equal balls, about 1/3 cup each.
5. Preheat a griddle and brush with 1 tablespoon of the oil.
6. Set the balls on the griddle and, using a spatula, flatten them into 1/4-inch-thick rounds.
7. Cook over moderate heat until golden brown, 4 to 5 minutes.
8. Flip the cakes and add the remaining tablespoon of oil to the griddle.
9. Flatten the cakes until theyre 1/8 inch thick and about 5 inches in diameter and cook until golden brown on the bottom, 4 to 5 minutes longer.
10. Sprinkle with the cheese and cook until melted, 1 to 2 minutes.
11. Transfer to a platter, sprinkle with the cilantro, fold in half and serve.

corn, masa harina, kosher salt, pepper, canola oil, mozzarella cheese, cilantro

Taken from www.foodandwine.com/recipes/venezuelan-fresh-corn-cakes-cheese (may not work)