Gorditas de Elote — Sweet fresh corn gorditas

Blend the fresh corn kernels and milk together on high speed for 2 minutes until the mixture is creamy and the corn is completely pureed. Some texture is fine but there should be no large chunks.

Transfer to a bowl. Add the masa harina, sugar, salt, baking powder, and softened butter. Mix with a fork until a soft, slightly sticky dough forms. If the dough is very wet (depends on corn moisture), add 1 more tablespoon of masa harina. If too dry to shape, add a splash of milk. Rest 5 minutes.

Divide the dough into 8 equal portions. Roll each into a ball then flatten between your palms into a round patty about 1.5 cm thick and 7 cm in diameter. Smooth the edges so they do not crack.

Heat a comal or large heavy skillet over medium-low heat. Place the gorditas on the dry comal (no oil needed). Cover loosely with a lid or foil and cook 5–6 minutes until the bottoms are golden and the edges look matte and set.

Flip carefully with a thin spatula. Cook uncovered 5–6 minutes more until the second side is golden and the gordita feels firm when pressed. The interior will still be slightly soft — that is correct.

Serve warm with Mexican crema on the side. A pinch of salt over the crema ties everything together. Best eaten within 30 minutes of cooking.