Cachapaseasy prep time 15 mins | cook time 10 mins | SERVINGS 4
1 lb La Fe Canned Corn
1⁄2 cup milk
2 tablespoons La Fe Cornmeal
2 tablespoons all-purpose flour (optional)
1 tablespoon caster sugar
1 tablespoon melted butter
Melted butter (for the pan and for serving)
16 oz. La Fe Queso Blanco, cut into thin slices
1 teaspoon salt
If the corn is frozen, thaw it completely. Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender. Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy. Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
The texture should be quite crumbly, so rectify it if necessary: all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle. Place the batter in a container, cover it and let it rest in the refrigerator for an hour. Heat a non-stick skillet over medium heat. Brush the bottom of the skillet with melted butter. Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and 1⁄4 inch (1⁄2 cm) thick.
Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula. Repeat the operation until the batter is used up. As the cachapas cook, place a portion of cheese inside and fold them in half. Brush the cachapas with a little melted butter. Serve and enjoy hot.