Cachapas con Queso de Mano

Ingredients

• 6 corn cobs, kernels stripped (about 700g kernels)
• 3 tbsp masarepa or fine cornmeal
• 2 tbsp caster sugar, or less if the corn is very sweet
• 1 tsp fine salt
• 60ml whole milk
• 2 tbsp melted butter, plus more for cooking
• 300g queso de mano, mozzarella or halloumi, sliced
• butter, to serve

Before you cook

• Stand each corn cob on its end and cut the kernels away with a sharp knife.
• Scrape the back of the knife down the stripped cob to collect the milky pulp and add it to the kernels.
• Slice the cheese into thick pieces and leave it at room temperature so it melts readily.
• Melt the butter and let it cool a little.

Steps

1. Put the milk, melted butter, sugar and salt into a blender first, so the blades have liquid to work with.
2. Add the corn kernels in three batches, blending after each.
3. Blend on medium speed for 2 minutes until you have a thick batter that still has some grain to it, stopping to scrape the sides.
4. Tip the batter into a bowl and stir in the masarepa.
5. Leave the batter to stand for 10 minutes so it thickens to the consistency of a loose porridge.
6. Check the thickness by lifting a spoonful, and stir in another tablespoon of masarepa if it runs off like water.
7. Melt a knob of butter in a non-stick frying pan over a medium-low heat.
8. Ladle in about 150ml of batter and spread it gently into a round about 15cm across and 1cm thick.
9. Cook for 4 to 5 minutes until the underside is deep gold and the top looks dry at the edges.
10. Flip the cachapa carefully with a wide spatula and cook for another 3 to 4 minutes.
11. Lay the cheese over one half of the cachapa and let it soften for 1 minute in the pan.
12. Add a small knob of butter next to the cheese.
13. Fold the cachapa over into a half moon and press it lightly.
14. Slide it onto a plate and repeat with the rest of the batter, serving each one hot.