Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup masa harina (corn flour)
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, melted
- Cheese (e.g., queso fresco or mozzarella) for serving
Instructions
- Step 1: In a blender or food processor, combine the fresh corn kernels, milk, sugar, and salt. Blend until you have a smooth mixture with some small bits of corn remaining for texture.
- Step 2: In a mixing bowl, combine the masa harina and baking powder. Pour in the blended corn mixture and melted butter. Stir until well combined into a thick batter.
- Step 3: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking oil or butter.
- Step 4: Pour about 1/4 cup of the batter onto the skillet for each cachapa, spreading it slightly to form a round shape. Cook for about 4-5 minutes on one side until golden brown and firm before flipping.
- Step 5: Flip the cachapa and cook for another 4-5 minutes on the other side. Once cooked, remove from the skillet and keep warm. Serve with cheese on top or inside each cachapa. Enjoy!
Notes
- For best storage, keep leftover cachapas in an airtight container in the refrigerator for up to 3 days, and reheat them gently to maintain their texture. To reheat, simply warm them in a skillet over low heat for a few minutes on each side, adding a little butter if desired for extra flavor. Serve cachapas warm topped with crumbled queso fresco or melted mozzarella, and consider adding a dollop of sour cream or avocado for a delicious twist. For a perfect batter consistency, make sure to blend the corn mixture until smooth but retain some texture by leaving small bits of corn, which adds delightful flavor and bite to your cachapas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American