1 cup creme fraiche or queso crema
1 cup high quality canned or frozen corn kernels
One cup masarepa Masa Harina
1/2 teaspoon each of baking powder and sugar
1/4 tsp salt
1/2 cup grated Mexican Manchego or Monterey Jack cheese and one half cup grated Cotija or other salty Mexican cheese
Unsalted butter for frying
Heat up the queso crema in a small non-stick skillet, gently until it comes to a boil. Remove from heat and let cool slightly.
Take a food processor or in my case a Ninja food processor, which is awesome for small amounts and drinks.
Add the corn, about one third cup fire roasted Ortega chiles that have been drained and mix until blended with the queso Crema.
In a large bowl mix in the Masa Harina, shredded monterey jack cheese, Cotija cheese, baking powder, salt and sugar and then the queso Crema corn chili mixture. Mix until well Blended.
My batch made about 9 half cup size chili corn griddle cakes. I shaved mine with a large stainless steel ice cream scoop and then flatten them with a spatula to streamline the process of what Mary Sue Milliken did in the original recipe. Mary Sue places the dough between two large sheets of parchment or wax paper and then rolls out with a rolling pin until about a half inch thick. She then uses a round cutter, and cut them into 3 inch rounds. Whatever technique you use, they’re going to come out great no matter what! Polly Motzko will testify to that!
I cooked mine using a little bit of unsalted butter in the frying pan. Make sure because you’re using a lot of dairy products here, that you don’t jack the temperature too high on the skillet.
The flavor of these griddle cakes are far better than what I even imagined they would be.
As Mary Sue Milliken says:
“I love them for a weekend brunch because they are not overly sweet, quick to prepare, and gluten-free. Split them hot off the griddle, and spread with a little cream cheese and honey for breakfast.”
I tell you one thing, it makes me want to go meet Chef Mary Sue Milliken who came up with this recipe at the Border Grill.
I used to watch her on the Food Network on two hot tamales years ago, she had one of the best shows on TVs far as I was concerned.
It’s cool because Chef Milliken has restaurants in both Santa Monica, California, which is an hour from where I was raised, and then here in Las Vegas – where I became a transplant to several years ago.
I discovered this recipe and Mary Sue Mullikin’s great cooking through a fantastic cook book called “Lodge Cast-Iron Nation. Great American Cooking from Coast to Coast. It’s by the lodge family who created the oldest American cast iron company in the United States.
June 4th 2017 at 1:44 a.m.
Updated on June 6th 2017 at 10:45 a.m., then 11 a.m.
Written and compiled by
Paulette L. Motzko
Photography by Paulette L. Motzko PM Studios, Las Vegas Nevada