Add 2 cups of water, butter, and salt in a saucepan and bring it to a boil.

Lower the heat to medium and add the cornmeal. Stir vigorously until it thickens and turns into a smooth dough. Remove from heat.

Add the shredded cheese and mix until it’s incorporated and turn into a ball. Let it cool for 15 minutes.

Fill the frying pan with vegetable or canola oil on medium-high heat.

While the oil heats, start shaping the sorullitos de maiz. Grab a large spoonful of the dough and shape them with your hands into short, 3-inch sticks. They will look like mini cigars.

Once the oil is hot, place the sorullitos and fry until they are nice and golden, around 2-3 minutes on each side.

Once done, place the sorullitos de maiz on a plate lined with a paper towel to absorb excess oil. Serve hot, preferably with mayoketchup. ¡Buen Provecho!