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Recipe courtesy of Alex Garcia

Venezuelan Corn Cakes: Cachapas

  • Yield: 15 pancakes
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 15 servings
    Calories
    109
    Total Fat
    3
    Saturated Fat
    1
    Carbohydrates
    22
    Dietary Fiber
    2
    Sugar
    5
    Protein
    3
    Cholesterol
    2
    Sodium
    18
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
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Ingredients

10 ears of corn

2 tablespoons sugar

1/4 cup milk

Pinch salt

Corn oil, for sauteing

1/4 cup sour cream, for garnish

Directions

  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.
Show: Melting Pot
Episode: Nuevo Latino--Corn Show

Categories:

Venezuelan Pancake Dairy Recipes Corn Recipes Vegetable Appetizer Cocktail Party Recipes for Parties Pureeing Recipes Sauteing Recipes

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4 Reviews
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superpig327

Do not waste your time trying to make this recipe. I did not read the reviews first and I should have - that is my fault. But Food Network should pull this recipe off of its list. I cannot get the time back from shucking and cutting kernels of 10 ears of corn. Only to end up with an inedible mushy mess. Had to throw away almost the entire batch of batter because it did not set up. I don't mind making a recipe and not enjoying the flavor - if it at least is edible. This was not even edible. It didn't even make what it should have! This was an utter and complete disappointment.

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