Venezuelan Fresh Corn Cakes with Cheese

1. 1

   In a food processor, pulse the corn until coarsely ground.

2. 2

   Add the masa harina, salt and pepper.

3. 3

   Pulse until a stiff batter forms; scrape down the side of the bowl.

4. 4

   Form the batter into 6 equal balls, about 1/3 cup each.

5. 5

   Preheat a griddle and brush with 1 tablespoon of the oil.

6. 6

   Set the balls on the griddle and, using a spatula, flatten them into 1/4-inch-thick rounds.

7. 7

   Cook over moderate heat until golden brown, 4 to 5 minutes.

8. 8

   Flip the cakes and add the remaining tablespoon of oil to the griddle.

9. 9

   Flatten the cakes until theyre 1/8 inch thick and about 5 inches in diameter and cook until golden brown on the bottom, 4 to 5 minutes longer.

10. 10

    Sprinkle with the cheese and cook until melted, 1 to 2 minutes.

11. 11

    Transfer to a platter, sprinkle with the cilantro, fold in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.