👨‍🍳 Instructions

1. 1

   If using whole corn ears, cut the kernels off the cobs. You can also use frozen or canned corn, drained well.

   💡 Tip: For a smoother batter, you can pulse some of the corn kernels in a food processor.
2. 2

   In a large bowl, combine the corn kernels, flour, sugar, baking powder, and salt. Mix well.

   💡 Tip: Ensure all dry ingredients are evenly distributed.
3. 3

   Gradually add milk, stirring until you achieve a thick but pourable batter consistency. If using, gently fold in the crumbled queso fresco.

   ⏱️ 2 minutes

   💡 Tip: The batter should be thick enough to hold its shape when dropped into the oil, but not so thick that it's difficult to work with.
4. 4

   Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).

   💡 Tip: Use a thermometer for accurate temperature. If you don't have one, a drop of batter should sizzle immediately.
5. 5

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

   ⏱️ 8 minutes

   💡 Tip: Fry in batches to maintain oil temperature and ensure even cooking.
6. 6

   Remove the pastelitos from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

   💡 Tip: Allow them to cool slightly before serving.