Fresh Corn Pancakes Topped with Cheese: Cachapas

• 2 ears fresh corn
• 2 tablespoons masa harina
• Pinch kosher salt
• 1 teaspoon canola oil
• 1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

1. Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid.
2. Put corn into a food processor and pulse a few times to break up the kernels.
3. Add masa harina and salt and pulse to incorporate.
4. Heat the oil in a nonstick skillet over medium low heat.
5. Divide the mixture into 4 and make 4 corn cakes.
6. Cover and let the cakes cook for 5 minutes.
7. Uncover the pan and carefully flip the cachapas over.
8. Press on them with a spatula to flatten them a bit.
9. Cook, covered, for another 5 minutes.
10. Uncover and cook for about 5 more minutes; they should be a dark golden brown.
11. Top with the cheese and cover until the cheese has melted.
12. Serve immediately.

corn, masa harina, kosher salt, canola oil, cheese

Taken from www.foodnetwork.com/recipes/tyler-florence/fresh-corn-pancakes-topped-with-cheese-cachapas-recipe.html (may not work)