Cachapas | FoodieAtlas

Ingredients

2 cups (350 g) fresh corn kernels (about 4 ears of corn) or frozen corn, thawed
1/2 cup (120 ml) whole milk
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (30 g) cornmeal
2 tablespoons all-purpose flour
1 tablespoon vegetable oil (for cooking)
Butter and cheese (such as queso fresco or mozzarella) for serving

Instructions

Prepare the Batter

In a blender, combine the fresh or thawed corn kernels, whole milk, sugar, and salt. Blend until smooth.

Transfer the corn mixture to a mixing bowl and stir in the cornmeal and all-purpose flour until well combined. The batter should be thick but pourable.

Cook the Cachapas

Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.

Pour about 1/4 cup of batter onto the skillet for each cachapa, spreading it out to form a pancake about 4-5 inches (10-12 cm) in diameter.

Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Flip carefully as the batter can be delicate.

Serve

Remove the cachapas from the skillet and place them on a plate.

Spread a little butter on each cachapa while they are still warm.

Top with slices of cheese or fold the cachapas in half with cheese inside to melt slightly.