Cachapas

INGREDIENTS

• 480g (2 medium) corn cobs;
• 70g (½ cup) cornflour;
• 120ml (½ cup) milk;
• 120g (1 cup) cheese, shredded;
• Salt to taste;
• Oil for frying.

METHOD

1. Clean corn cobs, removing leaves and husks. Using a sharp knife cut off corn kernels from the cob.
2. Mix corn with milk and cornflour, and add a pinch of salt. Using a powerful blender, blend together all of the ingredients until thick batter forms.
3. Heat up a pan with some oil over medium heat and pour a full ladle of corn batter in the middle of the pan, spread it out, forming a circle. Cook for around 2 minutes, then flip and cook for 2 minutes more.
4. Sprinkle some cheese on top of the corn pancake and fold it in half. Brown cachapas on both sides. Repeat the same process with leftover batter and cheese.