← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g sweetcorn kernels, fresh or frozen and thawed
• 120 ml Milk
• 2 Eggs
• 30 g precooked cornmeal or fine cornmeal
• 1 tbsp Sugar
• ½ tsp Salt
• 30 g butter, melted, plus extra for the pan and serving
• 250 g queso de mano, queso fresco or mozzarella, sliced

Method

1. Blend the corn, milk, eggs, cornmeal, sugar, salt and melted butter until fairly smooth but still a little textured. It should be like a thick pancake batter; add a spoonful more cornmeal if it is runny.
2. Heat a non-stick frying pan over medium heat and brush with butter. Pour in about 100 ml of batter and spread it into a 15 cm round.
3. Cook for 3–4 min, until bubbles cover the top and the edges are set and golden underneath. Flip carefully with a wide spatula and cook for 2–3 min more.
4. Lay slices of cheese on one half, fold the cachapa over and let the cheese soften for a minute. Keep warm while you cook the rest.
5. Serve hot with a little extra butter on top.

Tips

• Fresh summer corn gives the sweetest cachapas; frozen corn works well all year.
• Keep the pancakes thin in the middle so they cook through before the outside gets too dark.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Food Network