Fresh Corn Pancakes Topped With Cheese - {Cachapas}

Fresh Corn Pancakes Topped With Cheese - {Cachapas}
Fresh Corn Pancakes Topped With Cheese - {Cachapas}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    ears fresh corn

  • 2

    tablespoons masa harina

  • 1

    pinch kosher salt

  • 1

    teaspoon canola oil

  • 1/4

    pound Venezuelan cheese sliced (Queso blanco, mozzarella, or feta can be substituted)

Directions

Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately. This recipe yields 4 corn pancakes.

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