Andean Sweet Corn and Scallion Cakes with Smoked Cheese and Citrus Panela Drizzle

Instructions

1. 1

   1. In a small saucepan, combine the grated panela, 120 ml (1/2 cup) water, lime juice, lime zest, and 15 g (1 tbsp) of the melted butter. Cook over medium heat for 5 to 7 minutes until you get a lightly thickened syrup. Keep warm.

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   2. Blend or process half of the fresh sweet corn kernels with the warm water until you have a coarse but pourable mixture. Leave the other half of the kernels whole for texture.

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   3. In a bowl, mix the pre-cooked cornmeal with the blended corn mixture. Add the egg, scallions, sweet Venezuelan pepper, the remaining salt, black pepper, and the remaining melted butter. Fold in the whole corn kernels as well and mix until you get a thick, moist batter. Let it rest for 5 minutes.

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   4. Heat a large nonstick or cast-iron skillet over medium heat and add the vegetable oil. Once hot, shape 8 small cakes using about 2 tablespoons of batter each, flattening them gently in the pan.

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   5. Cook the cakes for 3 to 4 minutes per side, until golden and cooked through in the center. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 180 °C / 350 °F.

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   6. Place the smoked cheese over the hot cakes so it melts slightly. If using the oven, return them for 2 more minutes at 180 °C / 350 °F until the cheese is soft and glossy.

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   7. Serve the cakes hot with the citrus panela drizzle spooned over the top or on the side for dipping. Make sure the scallions, sweet pepper, corn, and cheese are distributed across all servings.