Entree: Colombia – Llanos – Cachapa con Queso (Thick sweet corn pancake traditionally filled with fresh white cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 3 cups (720 ml) fresh corn kernels (from about 4–5 ears) or 2 cans (14 oz / 400 g) drained
- 1 cup (120 g) fresh cornmeal or fine masa harina (if using fresh kernels, optional for texture)
- 2 tbsp (30 ml) granulated sugar
- 1 tsp (5 g) fine salt
- 1/2 cup (120 ml) whole milk
- 1 large egg, beaten
- 2 tbsp (30 ml) unsalted butter, melted, plus more for cooking
- 1 tbsp (15 ml) vegetable oil for skillet
- 8 oz (225 g) queso fresco or queso de mano, sliced (approx. 8 oz / 225 g)
- Optional: a small handful of finely chopped scallion or cilantro for garnish

Instructions

1. Place fresh corn kernels in a food processor or blender and pulse until coarsely ground, leaving some texture; if using canned corn, drain well and pulse briefly. Transfer to a bowl.
2. Stir in cornmeal, sugar, salt, milk, beaten egg, and melted butter until a thick batter forms; adjust with a tablespoon of milk if batter is too stiff—batter should hold together but be spoonable.
3. Heat a large nonstick skillet or griddle over medium heat and brush with vegetable oil and a little butter. Spoon 1/3 to 1/2 cup (80–120 ml) batter per cachapa into skillet and spread gently into 5–6 inch (12–15 cm) rounds.
4. Cook until edges are golden and bubbles appear on the surface, 3–4 minutes. Flip and cook 2–3 minutes more until cooked through and lightly browned.
5. While hot, place 1–2 slices (about 2 oz / 55 g) queso fresco on half of each cachapa, fold over or stack two cachapas with cheese between, and press gently so cheese softens from residual heat. Serve immediately garnished with scallion or cilantro if using.