Cachapas

Ingredients: 

• 6 units fresh corn on the cob
• 2-3 tablespoons Sugar
• ½ teaspoon Salt
• ½ cup Milk
• 2 Eggs
• 2-3 tablespoons Corn flour (PAN better, but yellow corn flour also works)
• ½ cup grated Aged cheddar

Method:

1. In a blender, blend together corn, sugar, salt, milk, eggs and flour to form a batter (like a pancake batter).
2. Heat a non-stick skillet over medium-high heat.
3. Transfer batter to a medium bowl.
4. Heat a small nonstick skillet over medium; brush with vegetable oil.
5. Scoop ⅓-cup of batter into skillet . Cook until golden brown underneath and some bubbles and dry spots appear on top, about 2 minutes.
6. Flip and cook until golden brown on other side, Top with ¼ cup shredded mozzarella, then fold in half like a taco.
7. Repeat with more oil and remaining batter and cheese.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

instagram.com/natipastel