Serve these wonderful little corncakes with a little creme fraiche and salt and pepper for a real treat!

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated (or cotija or ricotta salata)
1 tablespoon butter (for frying)
2 teaspoons oil (for frying)

In a food processor or blender, process the corn, melted butter, egg and milk until pureed.

Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).

Let the mixture stand at room temperature for twenty minutes.

Add the cheeses and incorporate them into the batter.

Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.

Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.

Serve immediately, with creme fraiche for dipping.