Cachapas with queso de mano

Cachapas are gluten-free corn cakes, rustic pancakes perfect for breakfast or brunch. Serve them with gooey Venezuelan fresh cheese queso de mano for a heavenly experience.

📝 Ingredients

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon sugar (optional)
• 1/2 teaspoon salt
• 1/2 cup arepa flour (I used Harina P.A.N.)
• Butter
• 2 8- ounce queso de mano disks
• Instructions

👨‍🍳 Instructions

1. 1Save 4 tablespoons of corn kernels.
2. 2Put the rest of the ingredients, except for butter and cheese, in a blender and blend until a thick paste forms.
3. 3Add the rest of the corn kernels and stir. Press to liquefy for a few seconds. The idea is to get a rustic batter to feel pieces of corn when eating the cachapa.
4. 4For best results, let stand for about 5 minutes for the mixture to thicken.
5. 5Preheat a non-stick pan, budare, comal, or griddle over medium-hight heat.
6. 6When the pan is hot, add butter to grease it.
7. 7Make each cachapa using 3/4 cup of the batter at a time, and make a circle of about 4 inches.
8. 8Cook for 7-8 minutes and flip with a spatula. Cook for 6 more minutes until the cachapas are golden brown.
9. 9Serve hot with butter and cheese. You may cover a cachapa with cheese, then top it with another cachapa. You may also cover half of the cachapa with cheese and fold it.