Cachapa is the Venezuelan version of “tortilla” and is also a popular street food in that country where it is often topped with cheese or sour cream.
6ears fresh corn
Pinch of salt
2tablespoonscorn flour (maseca)
Canola oil as needed
Grated manchego cheese (optional)
Sour cream (optional)
Grate corn niblets off the cob into a large bowl.
Add the sugar, salt, milk, cornstarch, and corn flour and mix well. Add more milk as needed to achieve a thick batter.
Heat a griddle or a tawa and brush with oil. Pour about 4 tablespoons of batter onto the griddle and spread to make a pancake. Cook pancake until brown on one side and then flip and cook on the other side until brown. Repeat until all batter is used up.
Top the cachapas with grated manchego cheese or sour cream or use for tacos or as a side dish with any stewed meat.