Fresh Corn Cachapas

[kirra]

Fresh Corn Cachapas

These traditional Venezuelan corn cakes can be made hours ahead of time. Just reheat them in the oven for a few minutes and they’ll be piping hot again.

Ingredients:

5 ears corn, shucked and cut off cob, or 2 cans (15 ounces) corn
1/4 cup milk
4 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons butter
1 bag (8 ounces) cheddar cheese or cheese of your choice, shredded
3 tablespoons olive oil

Preparation:

Combine corn, milk, sugar, salt, pepper, egg, cornmeal and butter in a food processor fitted with a metal blade. Purée until batter reaches a thick consistency that resembles pancake batter.

Heat oil in large skillet on medium-high heat. Pour 1/4 cup of batter into pan. Fry 2 1/2 to 3 minutes on each side or until golden brown. Let drain on paper towel.

These can sit out at room temperature until you’re ready for them. Before serving, top with cheese and heat in the oven at 375°F for 5 minutes or until cheese is melted.