Fresh Corn Pancakes Topped with Cheese: Cachapas
- Level: Easy
- Yield: 4 corn pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 29
- Sodium
- 195
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.