By Liliana Moyano for Shine LatinaArechapa
Both Colombia and Venezuela's cuisine traditionally boast a type of corn cake made with cheese, eggs and sweet corn; Latinos usually eat them for breakfast or as afternoon snacks. They are the Latin version of pancakes, but with thicker texture and a nice blend of sweetness and saltiness. Venezuelans call them cachapas while Colombians call them arepas de choclo, and both countries claim theirs is better.
Well, I found a solution to the problem by making a version that combines both corn cakes into one. I call them arechapas. The best part of this recipe is that it takes half the time it would take you to make a cachapa or an arepa de choclo! I usually have them with a café con leche (or coffee with milk), and make extra mix to have some for dinner, too. This recipe is delicious, and it gives you a new alternative to usual buttermilk pancakes or bread on the side.
1 cup sweet corn