Ingredients
3 cups corn kernels (fresh or thawed frozen)
1 tablespoon cream
1 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup cornstarch (optional, for thicker batter)
Butter, for serving
Cream cheese or mild cheese, for serving
Instructions
- Place the corn kernels, cream, salt, melted butter, and cornstarch (if using) into a blender or food processor. Blend until the mixture is mostly smooth but still slightly textured. The batter should be thick and spoonable.
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Heat a lightly greased skillet or nonstick pan over medium-low heat.
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Spoon about 1/4 to 1/3 cup of batter into the pan. Use the back of a spoon or spatula to gently spread it into a round shape.
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Cook slowly until bubbles appear on the surface and the edges look set. This should take several minutes.
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Carefully flip and cook the other side until lightly golden and fully cooked through.
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Repeat with the remaining batter, adjusting heat as needed to prevent burning.
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Serve warm with butter and cream cheese, then fold in half before eating.
Notes
- Fresh corn provides the best flavor, but frozen corn works well when properly thawed and drained.
- Keep the heat low to ensure the pancakes cook evenly.
- For extra richness, add cheese directly to the batter before cooking.
- Cachapas are naturally gluten-free when cornstarch is used instead of flour.
- Prep Time: 10 min
- Cook Time: 20 min