Ingredients Jump to Instructions ↓

  1. 2 Fresh corn

  2. 2 tablespoons 30ml Masa harina

  3. 1 Kosher salt

  4. 1 teaspoon 5ml Canola oil

  5. 1/4 lb 113g / 4oz Venezuelan cheese - sliced

  6. (Queso blanco, mozzarella, or feta can

  7. Be substituted)

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. This recipe yields 4 corn pancakes.


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