Fresh Corn Pancakes Topped With Cheese - {Cachapas}

Recipe Ingredients

2		Fresh corn
2 tablespoons	30ml	Masa harina
1		Kosher salt
1 teaspoon	5ml	Canola oil
1/4 lb	113g / 4oz	Venezuelan cheese - sliced
		= (Queso blanco, mozzarella, or feta can
		Be substituted)

Recipe Instructions

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.

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.

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.

This recipe yields 4 corn pancakes.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E04) - from the TV FOOD NETWORK

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