Venezuelan Cachapas (Sweet Corn Pancakes Folded Around Fresh Cheese)

Thick, lightly sweet pancakes made from blended corn, cooked in butter until golden and folded around slices of soft white cheese that turn melty and salty inside.

Ingredients

• 24 oz frozen corn, thawed and drained
• 2 large eggs
• ½ cup milk
• ¼ cup masarepa (or fine cornmeal)
• 10 oz queso fresco or fresh mozzarella, sliced

From your pantry: 2 tbsp sugar, 3 tbsp butter, salt.

Instructions

1. Blend the corn, milk, masarepa, sugar and ½ tsp salt until mostly smooth but still a little textured. Add the eggs and 1 tbsp melted butter and pulse just to combine.
2. Let the batter rest 10 minutes; it should be thick but pourable. Add a spoonful more masarepa if it's runny, or a splash of milk if it's stiff.
3. Heat a nonstick skillet over medium and brush with butter. Pour in about ⅓ cup batter and spread into a 5-inch round. Cook until the edges look dry and the underside is deep golden, 3 to 4 minutes.
4. Flip carefully with a wide spatula and cook 2 minutes more. Lay cheese on one half, fold the cachapa over, and let it sit 30 seconds so the cheese softens.
5. Keep warm while you cook the rest, brushing the pan with butter each time. Serve hot with a little butter on top.

Tip: Queso de mano or queso telita is the Venezuelan cheese of choice; fresh mozzarella is the closest supermarket swap. Fresh summer corn makes the sweetest cachapas.

Nutrition per serving

Good for

Adapted from Caroline's Cooking.

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