Vegetables Corn Cachapas Be the first to rate & review! Made from a batter of pureed fresh corn and masa harina (corn flour), cachapas are a sort of pancake from Colombia and Venezuela. We enrich the batter with egg yolks, then stuff the cooked cachapas with mozzarella, queso fresco, cilantro and thinly sliced jalapeños. Slideshow: More Corn Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Total Time: 1 hrs Yield: 6 Ingredients 5 cups fresh corn kernels (from 8 ears) 1/2 cup masa harina 2 large egg yolks 1 teaspoon kosher salt 1/2 teaspoon sugar 1/4 teaspoon black pepper Pinch of cayenne pepper 2 tablespoons vegetable oil 3/4 cup coarsely grated mozzarella 3/4 cup crumbled queso fresco 1 small jalapeño, seeded and thinly sliced 1/2 cup cilantro leaves Lime wedges, for serving Directions In a food processor, pulse the corn until a thick, coarse puree forms. Add the masa, egg yolks, salt, sugar, black pepper and cayenne and pulse until well combined. Scrape the cachapa batter into a bowl. In a large nonstick skillet, heat 1 tablespoon of the oil. Scoop 3 slightly heaping ½-cup mounds of batter into the skillet and spread them into 4- to 5-inch rounds. Cover and cook over moderate heat until the tops are set and the edges are beginning to brown, about 6 minutes. Carefully flip the cachapas, cover and cook until browned on both sides and a skewer inserted in the middle of each one comes out clean, about 6 minutes. (Reduce the heat to moderately low if the cachapas brown too quickly.) Sprinkle each cachapa with 2 tablespoons of the mozzarella and 1 tablespoon of the queso fresco, cover and cook until the cheese is melted, about 3 minutes. Top each cachapa with a few jalapeño slices and 1 tablespoon of cilantro, then carefully fold them in half and transfer to a platter. Keep warm. Wipe out the skillet and repeat to make 3 more cachapas. Sprinkle the cachapas with the remaining 6 tablespoons of queso fresco and 2 tablespoons of cilantro and serve with lime wedges. Notes Masa harina is a soft flour made from finely ground dried corn kernels. It can be found in the ethnic food aisle of most grocery stores. Rate it Print