My husband is a HUGE fan of corn. Whether that is corn on the cob, corn from a can, creamed corn, in a soufflé, in the form of corn bread, or just throw into just about any dish I make, he loves when I incorporate it. Actually, not only does he love it, he begs me to do it! Just yesterday, I made him a quesadilla at home… you know, just chicken and cheese and then let it melt in the oven.
Well, when I took it out, sliced it and served it to him with a side of ranch dressing (yep, I know that is weird, too!), he opened a can of corn and sprinkled it into the quesadilla. To say he loves corn is an understatement.
Well, with that being said, I am always trying to find new ways to incorporate corn without actually just eating it straight out of a can. That means actually incorporating it fresh into our meals, or other new inventions.
I recently found the recipe to an old Venezuelan treat that he loves: arepas and cachapas. One is salty and the other is sweet. Both are positively delicious and we can have them at any point in the day and be happy!
Photo and recipe courtesy of Bolthouse.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use any of your favorite jam, ham or cheese in these.
