Venezuelan Fresh Corn Cakes with Cheese

Blogger Sasha Martin uses a mix of fresh (or frozen) corn and masa harina (corn flour) to make her crispy cakes, which develop a delicious charred-corn flavor as they cook on the griddle.

Slideshow: More Corn Recipes

  • Total Time:
  • Servings: 6

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Ingredients

  • 1 pound fresh or thawed frozen corn kernels (3 cups)
  • 1/2 cup masa harina
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup chopped cilantro

How to make this recipe

  1. In a food processor, pulse the corn until coarsely ground. Add the masa harina, salt and pepper. Pulse until a stiff batter forms; scrape down the side of the bowl. Form the batter into 6 equal balls, about 1/3 cup each.

  2. Preheat a griddle and brush with 1 tablespoon of the oil. Set the balls on the griddle and, using a spatula, flatten them into 1/4-inch-thick rounds. Cook over moderate heat until golden brown, 4 to 5 minutes. Flip the cakes and add the remaining tablespoon of oil to the griddle. Flatten the cakes until they’re 1/8 inch thick and about 5 inches in diameter and cook until golden brown on the bottom, 4 to 5 minutes longer. Sprinkle with the cheese and cook until melted, 1 to 2 minutes. Transfer to a platter, sprinkle with the cilantro, fold in half and serve.

Suggested Pairing

Ripe, fruit-forward Chardonnays go well with sweet corn.

Contributed By Published May 2015





990079 recipes/venezuelan-fresh-corn-cakes-cheese 2015-04-15T19:49:42+00:00 Sasha Martin appetizers-starters|side-dishes|barbecue-cookout|thanksgiving|fathers-day|weeknight-dinner|6 may-2015 recipes,venezuelan-fresh-corn-cakes-cheese 990079
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