Cachapas

Step by stepInstructions

1. Blend the corn kernels, milk, egg, cornmeal, melted butter, sugar, and salt until coarsely puréed — a little texture is good.
2. Rest the batter 5 minutes; it should be thick enough to hold a spoon upright, so add a little cornmeal if it looks loose.
3. Heat a buttered skillet or griddle over medium heat and pour 1/2 cup of batter, spreading it into a 5-inch round.
4. Cook 3 to 4 minutes until the underside is golden and bubbles form on top, then flip and cook 2 to 3 minutes more.
5. While hot, lay cheese slices on one half, fold the pancake over, and cook 1 minute until the cheese melts.
6. Serve warm, with extra cheese or butter on the side.