Venezuelan Corn Cakes: Cachapas
- 10 ears of corn
- 2 tablespoons sugar
- 1/4 cup milk
- Pinch salt
- Corn oil, for sauteing
- 1/4 cup sour cream, for garnish
Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.