A thick, sweet pancake made from fresh choclo kernels blended into a batter and griddled until lacy at the edges, traditionally folded around a slice of soft queso de mano.
Blend the corn batter
Blend the fresh choclo kernels with the sugar, salt and milk until you get a thick, slightly coarse batter.
Heat the griddle
Melt a little butter on a hot griddle or nonstick skillet over medium heat.
2 minCook the cachapa
Pour a ladleful of batter onto the griddle, spreading it into a thick round, and cook until bubbles form and the edges turn golden, about four minutes.
4 minFlip and finish
Flip the cachapa and cook the other side until golden and cooked through, about three minutes.
3 minFill with cheese and fold
Lay a slice of queso de mano over half the hot cachapa, fold it over like an omelet, and serve warm.
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