Masa Y Mas Recipe

Make batter

In a large bowl whisk together flour, cornmeal, baking powder, salt and black pepper. In a separate bowl beat the eggs and whisk in the milk. Stir the wet into the dry until mostly combined. Fold in the corn kernels, scallions and chopped cilantro. Batter should be loose but spoonable; if too thick add up to 2 tbs milk.

Fry fritters

Heat a heavy skillet over medium-high heat and add vegetable oil to a depth of about 1/4 inch. When the oil shimmers, drop 2 tbs portions of batter (or a 1/4-cup scoop) into the oil, flatten slightly with the back of a spoon. Fry in batches without crowding: about 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and keep warm in a low oven (100–120°C / 210–250°F) while finishing remaining fritters.

Halve avocados and remove pits. Scoop flesh into a bowl and mash gently with a fork leaving some texture. Stir in lime juice, minced red onion, chopped cilantro, finely chopped jalapeño, salt and pepper. Taste and adjust seasoning. Cover with plastic wrap pressed onto surface and set aside at room temperature until serving.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and salt in a small bowl. Stir and let sit for at least 10 minutes to meld flavors. Keep chilled if not using immediately.

Clarify butter (optional) / melt butter

Melt the butter gently in a small saucepan until fully liquefied. Keep it warm but not boiling.

Make hollandaise

Place egg yolks and lemon juice in a stainless steel or heatproof bowl. Whisk vigorously until slightly thickened. Set the bowl over (not touching) simmering water (double boiler) and continue whisking until the yolks are warm and begin to thicken — do not scramble. Remove from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly to emulsify. If it becomes too thick, whisk in reserved water 1 tsp at a time to loosen. Stir in minced chipotle in adobo, salt and white pepper (or cayenne). Keep warm in a thermos or over very low heat, whisk occasionally. Taste and adjust chipotle for desired smokiness/heat.

Fill a wide, shallow saucepan with 3–4 inches of water, bring to a gentle simmer and add the white vinegar and a pinch of salt. Reduce heat to maintain a gentle simmer (not a rolling boil). Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; repeat for 2 eggs at a time if there's room, avoiding crowding. Poach 3–4 minutes for runny yolks (up to 5 minutes for slightly firmer yolks). Use a slotted spoon to lift eggs, blot briefly on paper towel and keep warm on a plate.

Whisk together minced chipotle, honey, lime juice, olive oil and salt until combined. Taste and adjust sweet/heat balance. Transfer to a small squeeze bottle or spoon for drizzling.

To serve (serves 4): Arrange 2–3 corn fritters per plate. Spoon 2–3 tbs guacamole beside the fritters and add 2–3 tbs pico de gallo. Top the fritters with one poached egg each (or place eggs alongside). Generously drizzle the warm chipotle hollandaise over the eggs and fritters. Finish with a light drizzle of the chilli spicy sauce, scatter microgreens or baby cilantro and serve with lime wedges. Serve immediately so fritters remain crisp and yolks runny.