Cachapas

Method

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1. Put three-quarters of the corn in a blender with the eggs, milk, masarepa, sugar and salt.

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2. Blitz to a thick, coarse batter — it should still have visible pieces of corn rather than being a smooth purée.

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3. Stir in the remaining whole kernels and the melted butter. The batter should be thick enough to mound on a spoon; add a tablespoon more masarepa if it runs.

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4. Leave it to stand 10 minutes while the pan heats.

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5. Heat a heavy frying pan or griddle over medium heat with a little of the oil.

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6. Ladle in about 120 ml of batter and spread it gently to a 15 cm round about 1 cm thick.

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7. Cook 4 to 5 minutes, until the underside is deep golden and the top has set at the edges, then flip and cook 3 to 4 minutes more.

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8. Spread the hot cachapa with a little butter, lay slices of cheese across one half, and fold it over. The heat softens the cheese in about a minute.

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9. Serve immediately, while the outside is still crisp.

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Chef’s Tips

• Fresh or frozen corn only. Tinned corn makes a grey, watery batter.
• Medium heat. Corn sugars burn fast and a black cachapa with a raw middle is the usual failure.
• Do not blend it smooth. The whole kernels are the point.

Pairing Suggestions

• Nata or crema
• Black coffee
• Shredded beef, for a fuller plate

Storage & Reheating

Best immediately. Refrigerated for 2 days; reheat in a dry pan rather than a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.