Cachapas Con Queso De Mano (Venezuelan Cheese-Filled Corn Cakes)

Name: Cachapas Con Queso De Mano (Venezuelan Cheese-Filled Corn Cakes)
Yield: Serves 4
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 8 ounces, queso de mano; 4 ears, corn, kernels cut from cobs (3 cups), divided; ¼ cup, masarepa; 3 tablespoons (1½ ounces), Mexican crema or sour cream; 1 , large egg; 1 tablespoon, sugar; ¾ teaspoon, table salt; 2 tablespoons plus 4 teaspoons, unsalted butter, divided

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Appears in Cook's Illustrated July/August 2023

Main Courses

Latin America & Caribbean

Central & South American

There's no denying the chemistry between sweet corn and fresh dairy. Cachapas con queso de mano are Venezuela's melty, savory-sweet celebration of the affinity.

SERVES4

TIME40 minutes

has video

WHY THIS RECIPE WORKS

When made in Venezuela with indigenous corn, cachapas comprise little more than corn, salt, and butter. We needed to adapt the recipe to work with American corn varieties. We made ours with modest amounts of masarepa, egg, and Mexican crema...

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