Corn Pancakes With Cheese

Corn pancakes with cheese are the Venezuelan street food known as cachapas, and once you understand the trick, you can make them in any kitchen. Fresh corn kernels get pureed and pressed through a sieve to pull out the grainy hulls, leaving you with a silky, pale-yellow batter carrying all the sweetness and none of the chewy bits.

A splash of cream, a whole egg, cornstarch, sugar, and a pinch of salt bring the batter together. A 15-minute rest hydrates the cornstarch so the pancakes crisp up properly on the griddle instead of turning spongy. Once they come off the pan golden and firm, each one gets folded warm around a stick of gouda so the cheese melts slightly from the residual heat.

Cook Tips

• Use fresh corn when possible. Frozen works in a pinch, but fresh corn is sweeter and contains more liquid, which hydrates the batter naturally.
• Push the puree through a sieve, do not skip this. The hulls are what turn a smooth batter into a gritty pancake.
• Keep the griddle at medium heat. Too hot and the outside scorches before the inside sets; too cool and the pancakes go gummy.
• Fold while warm. A fresh cachapa wraps around cheese like a soft tortilla; a cooled one cracks along the fold line.

Variations

• Substitute gouda with fresh mozzarella for a more melty, milky bite (common in Venezuela as queso de mano).
• Drizzle with honey or sprinkle with cinnamon for a dessert-leaning version.
• Stuff with shredded roast pork or pulled chicken in addition to the cheese for a heartier plate.