Fresh Corn Pancakes Topped with Cheese: Cachapas

1. 1

   Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid.

2. 2

   Put corn into a food processor and pulse a few times to break up the kernels.

3. 3

   Add masa harina and salt and pulse to incorporate.

4. 4

   Heat the oil in a nonstick skillet over medium low heat.

5. 5

   Divide the mixture into 4 and make 4 corn cakes.

6. 6

   Cover and let the cakes cook for 5 minutes.

7. 7

   Uncover the pan and carefully flip the cachapas over.

8. 8

   Press on them with a spatula to flatten them a bit.

9. 9

   Cook, covered, for another 5 minutes.

10. 10

    Uncover and cook for about 5 more minutes; they should be a dark golden brown.

11. 11

    Top with the cheese and cover until the cheese has melted.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.