Venezuelan Cachapas - Sweet Corn Cakes

Ingredients

• 10 ears of corn
• 2 tablespoons sugar
• 1/4 cup milk
• Pinch salt
• Corn oil, for sauteing
• 1/4 cup sour cream, for garnish

Directions

Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 (or more depending on size) minutes on each side. Garnish with sour cream.

The Rogue Gourmet: Online Notebook of a Wyoming Foodie > Recipes > Small Plates > Venezuelan Cachapas - Sweet Corn Pancakes