Ingredients with Measurements:
- 2 cups of fresh corn kernels
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 2 tablespoons of butter, melted
- 1 ripe avocado, diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lime juice
- Salt and pepper to taste
- Vegetable oil for grilling
Special Equipment Needed:
- Grill or grill pan
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, blend the corn kernels until smooth.
2. In a large bowl, whisk together the corn puree, flour, sugar, baking powder, salt, milk, and melted butter until smooth.
3. Heat a grill or grill pan over medium-high heat.
4. Brush the grill with vegetable oil.
5. Drop 1/4 cup of batter onto the grill for each cachapa.
6. Cook for 2-3 minutes on each side or until golden brown.
7. In a medium bowl, combine the diced avocado, red onion, red bell pepper, jalapeño pepper, cilantro, lime juice, salt, and pepper.
8. Serve the grilled cachapa topped with the avocado salsa.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 385
- Fat: 16g
- Carbohydrates: 57g
- Protein: 7g
- Fiber: 7g
- Sugar: 17g
- Sodium: 400mg
Substitutions for ingredients:
- Corn kernels can be substituted with canned corn.
- All-purpose flour can be substituted with cornmeal.
- Milk can be substituted with almond milk or soy milk.
- Red onion can be substituted with white onion.
- Red bell pepper can be substituted with green bell pepper.
- Jalapeño pepper can be substituted with serrano pepper.
Variations:
- Add shredded cheese to the batter for a cheesy cachapa.
- Top the cachapa with grilled chicken or shrimp for a protein-packed meal.
- Use the avocado salsa as a dip for tortilla chips.
Tips and Tricks:
- Make sure the grill or grill pan is hot before adding the batter to prevent sticking.
- Use a measuring cup to ensure even-sized cachapas.
- Serve the cachapas immediately after grilling for the best texture.
Storage Instructions:
- Store leftover cachapas and avocado salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the cachapas in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
- Reheat the avocado salsa in a microwave-safe bowl for 30 seconds or until warmed.
Presentation Ideas:
- Serve the grilled cachapa on a colorful plate with the avocado salsa piled high on top.
- Garnish with extra cilantro leaves and lime wedges.
Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a refreshing cucumber and tomato salad.
Suggested Side Dishes:
- Black beans and rice
- Cucumber and tomato salad
- Grilled vegetables
Troubleshooting Advice:
- If the batter is too thick, add more milk until desired consistency is reached.
- If the cachapas are sticking to the grill, brush more vegetable oil onto the grill.
Food Safety Advice:
- Make sure to cook the cachapas thoroughly to prevent any foodborne illnesses.
- Store leftover cachapas and avocado salsa in the refrigerator and consume within 3 days.
Food History:
- Cachapas are a traditional Venezuelan dish made from fresh corn kernels and are typically served with cheese and/or meat.
Flavor Profiles:
- The grilled cachapa has a sweet and savory flavor from the corn batter and is complemented by the creamy and tangy avocado salsa.
Serving Suggestions:
- Serve the grilled cachapa as a main dish for lunch or dinner.
- Serve as an appetizer or snack for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Venezuelan