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Mexican Corn Cakes

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Ingredients

1 1/2 cups masa harina

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 cup grated cotija cheese

2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)

3/4 to 1 cup warm water (110 degrees)

4 to 6 tablespoons vegetable oil, for frying

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