Ingredients

• 2 cups corn (fresh, frozen, or canned)
• 1 egg
• 1/4 cup milk
• 5 tbsp arepa flour (masarepa), plus more as needed
• 1/2 tsp salt
• 1/2 tbsp sugar
• 2 tbsp butter, for cooking
• 6 oz queso de mano, Oaxaca, or low-moisture mozzarella (optional, for filling)

Method

1. Blend corn, egg, milk, arepa flour, salt, and sugar in a food processor or blender to a thick, slightly lumpy paste. Let rest 5 minutes, then stir to combine.
2. If using cheese, slice it ahead of time.
3. Melt butter in a medium non-stick skillet over medium heat. Once bubbly, ladle 1/4 to 1/3 cup batter and let it spread naturally into a round.
4. Cook 4-5 minutes until the edges set and the underside is golden. Flip and cook another 2-3 minutes.
5. If filling: lay cheese on one half, fold the other half over, and cook 1-2 minutes more until the cheese melts.
6. Repeat in batches. Serve immediately with more butter, shredded beef, or fried pork.

Source: Caroline's Cooking - Cachapas