VENEZUELAN CORN CAKES: CACHAPAS

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Venezuelan Corn Cakes: Cachapas image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 15 pancakes

Number Of Ingredients 6

10 ears of corn
2 tablespoons sugar
1/4 cup milk
Pinch salt
Corn oil, for sauteing
1/4 cup sour cream, for garnish

Steps:

  • Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

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