Explore a traditional South American dish with our Cachapas Corn Cakes Recipe. This corn cakes recipe is exceedingly simple to make and a delight to eat.
What You Need
Original recipe yields 8 servings
1 cup frozen corn, thawed
1/4 cup masa harina
1/2 tsp. salt
2 tsp. canola oil
1/2 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Place corn, masa and salt in blender container; cover. Pulse a few times to break up the corn. Remove corn mixture from blender; shape evenly into 8 (3-inch) cakes.
Heat oil in large nonstick skillet on medium heat. Add the corn cakes; cover. Cook 5 min. on each side or until golden brown on both sides, gently flattening the corn cakes with spatula after turning over.
Sprinkle with cheese; cover. Remove from heat. Let stand 3 min. or until cheese is melted. Serve warm.
Cachapas can be individually wrapped in plastic wrap and frozen. Unwrap and reheat in microwave for 20 sec. or just until warmed before serving.
These corn cakes go by many names in Central and South America. Preparation techniques and ingredients vary from country to country and region to region.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.6101g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.