Cachapas

Ingrédients6

• fresh sweet corn kernels600 g
• granulated sugar1 tbsp
• salt1/2 tsp
• whole milk2 tbsp
• unsalted butter30 g
• queso de mano or fresh mozzarella200 g

Préparation

1. Cut the kernels from the cobs and blend them with the sugar, salt, and milk until mostly smooth with a few small pieces of corn left.
2. Let the batter rest for 10 minutes so it thickens slightly.
3. Heat a nonstick pan or griddle over medium heat and grease it lightly with butter.
4. Pour about 80 ml of batter per cachapa and spread it into a round about 12 cm wide.
5. Cook for 2 to 3 minutes until the underside is golden and set, then flip and cook for another 1 to 2 minutes.
6. Place slices of cheese on half of each cachapa, fold it over, and cook briefly until the cheese softens.
7. Serve immediately while hot.