Cachapa

Method

Blend the corn kernels with milk until smooth, then strain through a fine sieve to remove large pieces if desired, keeping some texture. In a bowl, whisk together eggs and sugar until pale, then fold in the corn mixture, flour, baking powder and salt until just combined. Heat a non-stick griddle or frying pan over medium heat and lightly butter it. Pour approximately 120ml of batter onto the hot surface and spread gently into a thick disc about 15cm across. Cook for 3-4 minutes until the bottom is golden and slightly crispy, then carefully flip and cook the other side for another 2-3 minutes. Place a slice of fresh cheese down the centre of each cachapa while still on the heat, then fold in half and slide onto a warm plate. Serve immediately with a dollop of fresh white cheese or a light drizzle of honey.