Fresh Corn Pancakes Topped with Cheese: Cachapas

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  • Level: Easy
  • Yield: 4 corn pancakes
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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

  1. 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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