Fresh Corn Pancakes Topped with Cheese: Cachapas

  • Level: Easy
  • Yield: 4 corn pancakes
Save Recipe


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)


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.

Fresh Corn Tomato Salad

Fresh Corn Salad

Corn and Tomato Pancakes with Green Goddess Dressing

Fresh Corn Casserole with Red Bell Peppers and Jalapenos