Cachapas (Corn Cakes) Recipe

1. 1

   Cut corn kernels off cob.

2. 2

   Puree corn in food processor and add in and pulse one at a time: sugar, salt, pepper and egg.

3. 3

   Sift flour or possibly polenta over batter till the batter is the consistency of thick pancake batter.

4. 4

   In a hot saute/fry pan, add in butter and drop batter into 3 inch rounds.

5. 5

   Cook 2 min, turn and cook an additional 2 min.

6. 6

   Remove from pan and set aside.

7. 7

   (Reheat corn cakes in a 350-degree oven before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.