Here's the recipe to one of my favorite dishes ever! They're from Venezuela.
Corn pancakes (Cachapas)
4 cups of tender corn kernels (canned corn may be used)1 teaspoon of salt1/2 to 3/4 cup of milk (depending on how tender the corn is)1/2 cup of sugar
1 egg
Combine all the ingredients in a blender or food processor. The mix should become thick and weighty . If not, add more corn or some yellow corn flour . Shape the mix into small pancakes approximately 1/2 inch (1.25cm) thick and about 5 inches (12.5cm) in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and normally is accompanied with cheese (feta cheese is one of the favorite option).
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