(Venezuelan fresh corn pancakes)
4 to 6 servings
- Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
- Cornstarch -- 1/2 cup
- Melted butter or olive oil-- 2 tablespoons
- Sugar -- 1 tablespoon
- Salt -- 2 teaspoons
- Water -- as needed
- If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
- Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
- Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
- Costa Rican Chorreadas: Add a little more sugar and 1 teaspoon of vanilla if you like. Spread with sour cream when finished and serve with eggs or gallo pinto for a great Costa Rican breakfast.
- For chunkier cachapas, reserve about 1/2 cup of the corn kernels and keep them whole. Stir them into the pureed batter.
- Substitute milk for some or all of the water if you like.