Recipe courtesy of Alex Garcia

Venezuelan Corn Cakes: Cachapas

  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 15 pancakes
Save Recipe


10 ears of corn

2 tablespoons sugar

1/4 cup milk

Pinch salt

Corn oil, for sauteing

1/4 cup sour cream, for garnish


  1. 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.

One-Hundred-Corner Crab Cakes

Corn Cakes

Corn Cakes with Walnuts and Sage

Corn and Jalapeno Griddle Cakes

BBQ Duck on Corn Cakes

Corn Cakes with Crab and Smoky Avocado Yogurt

Corn Cakes with Florida Caviar and Chive Crema

Nantucket Crab Cake with Bacon Maple Cream Corn