Photo: Fresh Corn Pancakes Topped with Cheese: Cachapas Recipe
Ingredients
- 2 ears fresh corn
- 2 tablespoons masa harina
- 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.
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By conradbischoff_...
ORLANDO, FL
on October 19, 2009
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very good and tasty,but change the picture.just put white cheese and fold in half.thanks tyler
By beth.mccarthy_1...
San Mateo, CA
on October 11, 2009
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of course I can adapt or choose different garni to alter this wonderful dish , but I love this one-For a smokey flavor try different wood when grilling the corn.Great with salsa!
By mandiemarlane_1...
sacramento, CA
on December 14, 2008
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it's wintertime so I wasn't able to get fresh corn, I used frozen corn, and if you use frozen corn, its about 3/4 cup frozen to one ear of regular sized corn.
I chopped up about 2 tablespoons of onions, about a teaspoon of cilantro, and about 1/3 of a jalepno and I blended it all together.
I added sour cream, some mozarella cheese and a little bit of salt and pepper as a topping after cooking them and they were GOOODDD... I think I am going to be commissioned to make them A LOT, as my family decided they were very very tasty...
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