Cachapa

Ingredients

• •4 cups fresh corn kernels (about 6-8 ears), or thawed frozen corn
• •1/2 cup milk
• •2 large eggs
• •2 tbsp sugar
• •1 tsp salt
• •2 tbsp butter, melted, plus more for cooking
• •1/4 cup cornmeal (masarepa or fine cornmeal)
• •8 oz queso de mano or fresh mozzarella, sliced

Steps

1. 1.In a blender, combine the milk, corn kernels, eggs, sugar, and salt and blend until mostly smooth, scraping down the sides as needed - stop as soon as it comes together, since overblending breaks down the corn's natural grain and turns the batter gummy.
2. 2.Add the melted butter and cornmeal and pulse just until incorporated; the batter should be thick, like a loose muffin batter.
3. 3.Heat a griddle or nonstick skillet over medium heat and rub with butter, then spoon about 1/4 cup of batter onto the griddle, spreading it into a round with the back of the ladle in a circular motion.
4. 4.Cook for 4-5 minutes per side, flipping once small holes appear on the surface, the underside is golden brown, and the cachapa releases easily from the pan.
5. 5.While the second side cooks, lay a few slices of cheese over half the cachapa; once cooked through, fold it in half over the cheese so it melts from the residual heat.
6. 6.Serve warm, with extra butter melted on top if desired.