Vegetarian Dinners
Sweet fresh-corn griddle cakes fold around soft salty cheese for a fast Venezuelan-style vegetarian breakfast, brunch or light supper.
Put 4 cups corn, milk, cornmeal, sugar, salt and melted butter in a blender. Pulse 8 to 10 times, then blend for about 20 seconds, until thick and spoonable with visible flecks of corn. Fold in the remaining cup of kernels.
Rest the batter for 10 minutes so the cornmeal hydrates. It should spread slowly from a spoon, not pour like crêpe batter. Blend in milk 1 tablespoon at a time if it is too stiff, or stir in cornmeal 1 tablespoon at a time if watery.
Heat a large nonstick or well-seasoned griddle over medium-low to about 325°F. Brush lightly with butter. High heat browns the sugars before the centers can set.
Spoon a scant 1/2 cup batter per cachapa onto the griddle and spread into a 6-inch round about 1/3 inch thick. Cook two at a time for 4 to 5 minutes, until the tops lose their wet shine and the undersides are deep golden.
Slide a thin spatula fully underneath each cake and turn carefully. Cook for 3 to 4 minutes more. Place two cheese slices over one half, fold the cachapa over and cook 1 minute per side, until the cheese softens and the center is hot.
Transfer to warm plates and repeat with the remaining batter, re-buttering the griddle lightly. Serve two cachapas per person immediately, with optional crema; the cheese should be soft and stretchy but not leaking from the cakes.
Useful kitchen gear
Compare the function and specifications first; skip anything your kitchen already handles well.
Cool unfilled cachapas on a rack, refrigerate between parchment in an airtight container for up to 3 days, and store cheese separately. Reheat on a lightly buttered skillet over medium-low, add cheese and cook until the center reaches 165°F. Freeze unfilled cakes for up to 2 months.
It likely needed another minute on the first side or the batter was too wet. Wait until the top looks matte, slide a wide spatula completely underneath and adjust the next cake with a tablespoon of cornmeal.
Fresh or frozen corn gives better flavor and structure. If canned is the only option, drain and pat it exceptionally dry, then reduce the starting milk to 1/4 cup.
The core ingredients are naturally gluten-free, but verify the cornmeal, cheese and all packaged substitutions are certified if cross-contact matters.
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