Description
Fresh corn kernels blend into a sweet, coarse batter that’s grilled to tender golden edges. Each warm cachapa wraps creamy queso fresco, offering a buttery crunch and a melty, milky finish in every bite.
Ingredients
- 2 cups fresh corn kernels
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons cornmeal
- 1 teaspoon baking powder
- 1 tablespoon butter
- 100 grams queso fresco
Instructions
- In a blender combine corn kernels, sugar, salt, milk, cornmeal, and baking powder; pulse until the mixture is coarse but cohesive.
- Heat a nonstick skillet or griddle over medium heat and melt half the butter to lightly grease the surface.
- Pour about 1/3 cup of batter onto the hot skillet and spread into a 5-inch circle.
- Cook for 3 to 4 minutes until the edges turn golden and bubbles form on top.
- Flip the cachapa and cook for another 2 to 3 minutes until golden brown.
- Transfer the cooked cachapa to a plate, sprinkle with grated queso fresco, and fold in half.
- Wipe the skillet clean, melt the remaining butter, and repeat steps 3 to 6 with the rest of the batter.
- Serve the cachapas warm with extra cheese or your favorite accompaniment.
Notes
- Use fresh corn kernels for the sweetest, juiciest flavor
- Adjust the sugar to suit the natural sweetness of your corn
- Maintain medium heat to ensure the cachapas cook through without burning
- Serve immediately to enjoy their soft, tender texture