Fresh Corn Pancakes Topped with Cheese: Cachapas – a delicious recipe with corn, masa harina, kosher salt, canola oil, cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid.
2
Put corn into a food processor and pulse a few times to break up the kernels.
3
Add masa harina and salt and pulse to incorporate.
4
Heat the oil in a nonstick skillet over medium low heat.
5
Divide the mixture into 4 and make 4 corn cakes.
6
Cover and let the cakes cook for 5 minutes.
7
Uncover the pan and carefully flip the cachapas over.
8
Press on them with a spatula to flatten them a bit.
9
Cook, covered, for another 5 minutes.
10
Uncover and cook for about 5 more minutes; they should be a dark golden brown.
11
Top with the cheese and cover until the cheese has melted.
12
Serve immediately.
164
kcal
Calories
11
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 ears fresh corn, 2 tablespoons masa harina, Pinch kosher salt, 1 teaspoon canola oil, and more.
Yes, Fresh Corn Pancakes Topped with Cheese: Cachapas falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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