Cachapas | Fresh Corncakes with Cheese
Fresh Corn Kernels / Froze, thawed - 1 cup
Masa Harina - 1/2 cup* (Read notes)
Salt to taste
Pepper to taste / Red Chili flakes (I even add green Jalapenos)
Mozzarella - 1/2 cup
Oil, for frying
How to make Cachapas
Grind the corn kernels to a smooth pulp, along with the salt and jalapenos.
Transfer to a bowl. add in the masa harina. adjust seasoning. Add water to make a thick batter.
a frying pan / griddle over medium heat. Add on some oil, then spoon
the batter onto the pan. Press down as you do for a pancake.
Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired.
Sprinkle with mozzarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked.
Fold in half and enjoy!
I substituted Masa Harina with 2 parts cornmeal and 1 part wheat/all purpose flour, with lemon juice added to the batter.
Also though pepper is added for spice, I felt red chili flakes gives more effect along with jalapenos.
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