Cachapas are cheese-filled corn pancakes that are native to Venezuela. They’re called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.
1lbfresh corn, frozen or canned
2tablespoonscornmeal(yellow or white)
Melted butter(for the pan and for serving)
16oz.queso blanco, cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
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 ¼ inch (½ 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.