Cachapas with Fresh Corn
Fresh corn blended with a little sugar, salt and milk, cooked low and slow and folded over cheese. Adapted from @lacocinitadenieves on Instagram.
- 3 cups raw fresh sweetcorn kernels cut from the cob
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
- butter to taste
- cheese of your choice the original uses queso telita
Blend the corn, sugar, salt and milk. Add the corn a little at a time so you do not strain the blender, because the mixture is thick.
Spread the batter in a pan over low heat. Leave it until bubbles and small holes appear and the underside is golden.
When the top starts to dry, turn the cachapa over and cook until golden on the other side.
Spread with butter, add the cheese and fold in half.