Almojabanas (Cheese Corn Rolls)

2 cups corn kernels (from 2 to 3 ears)
1 1/4 pounds queso blanco, grated
1/2 cup ricotta cheese
1 tbsp sugar
1 1/2 tsp kosher salt
3 tbsp unsalted butter, diced, softened
2 egg yolks
1 1/2 tsp baking powder
One 12-ounce package potato starch (also called potato flour; look in the kosher food or baking section of your grocery store) [I found mine in the Japanese section - KC]


In a food processor, combine the corn, cheeses, sugar, salt, butter, and egg yolks and rocess until the mixture resembles creamy scrambled eggs [I did this part by hand].
Transfer to a large bowl. Add the baking powder to the potato starch, then fold them into the batter until incorporated and free of any lumps. Cover the dough with a damp towel and let rest for 15 minutes.

Preheat the oven to 375 degrees. Grease two baking sheets.

Pull off large pieces of dough and roll into balls 1 1/2 inches in diameter (grease your hands with butter to prevent sticking if necessary). Arrange the balls about 1 inch apart on the baking sheets.

Bake for 35 minutes, or until puffed and golden.

-Norman Van Aken, New World Kitchen