Mix masa, flour, baking soda, salt & pepper and ground comino. Stir. Mix in corn, cilantro and queso fresco cheese. Set aside.
Heat 3 tbsp butter in a small skillet and saute onions and garlic until golden brown.
Add onions & garlic to corn mixture.
Slowly add warm water to the corn mixture until mixed and dough holds together.
Heat skillet over medium heat with 1/4 cup vegetable oil.
Shape dough into patties about 1/2" thick. Add to skillet and brown on both sides about 4 to 5 minutes. Drain on paper towels.
**Green Chili Sauce**
In a medium saucepan melt butter. Add flour and whisk until incorporated to make a roux.
Slowly pour in chicken stock and continue to stir.
Add green chilies, sour cream and monterey jack cheese. Continue to stir until thick. Remove from heat.
Spoon over corn cakes and garnish with cayenne pepper for a spicy kick. Enjoy!
