Venezuelan · serves 4 · about 30 minutes
Sweet corn pancakes folded around a slab of soft queso de mano — the smell of a Venezuelan roadside stand, griddled until lacy at the edges.
Ingredients
- 4 cups fresh or frozen sweet corn
- 3 tbsp precooked corn meal (masarepa)
- 2 tbsp sugar
- 1/4 cup milk
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 8 oz soft white cheese
Method
- Blend the corn with the masarepa, sugar, milk, and a pinch of salt into a thick, slightly chunky batter.
- Heat a little Iberia Olive Oil on a griddle over medium heat.
- Pour rounds of batter and cook 3 to 4 minutes per side until golden and set.
- Lay cheese on one half, fold over, and serve hot with butter.