Fresh Corn Pancakes | 7 ingredients | homemade cachapas

Begin by shucking the fresh corn and removing the kernels. You can do this by standing the corn cob upright and slicing downward to remove the kernels.

Place the corn kernels in a blender or food processor. Add the corn flour, eggs, brown sugar, and salt to the blender with the corn kernels.

Blend the mixture until the ingredients come together, but don't overblend; we need a thick consistency for a great texture.

Slice the mozzarella into thick slices and set them aside.

Heat a non-stick skillet, pan, or griddle over medium-high heat and add oil to prevent sticking.

Pour a ladleful of the corn mixture onto the hot skillet, spreading it into a circle with the back of the spoon.

Cook the cachapa until it's golden brown on one side, then flip it and cook the other side until it's also golden brown, which takes around 3-4 minutes per side.

Repeat the process until you use all the mixture. You can use a cloth to keep them warm until you finish the batter.

Once ready, spread butter on one side of the cachapa and add the cheese, sliced, only half of it so you can fold it, like an empanada or taco.

Put it back on the skillet for a couple more minutes to melt the cheese. Add more butter on top and enjoy! I recommend eating it with a sour cream spread or 'nata' as we call it.

Equipment Needed

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