Venezuelan Sweet Corn Cachapas with Melted Mozzarella Bliss

Ingredients

• 2 cups fresh corn kernels (about 3-4 ears of corn, preferably sweet corn)
• 1/4 cup cornmeal
• 2 tablespoons sugar
• 1 cup milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter or oil

Instructions

1. Begin by blending the corn kernels in a food processor until they are coarsely pureed.
2. In a mixing bowl, combine the blended corn with cornmeal, sugar, milk, baking powder, and salt. Stir until well combined.
3. Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter or oil.
4. Using a ladle, pour about 1/2 cup of the batter onto the skillet, spreading it into a thick pancake shape.
5. Cook the cachapa for approximately 4-5 minutes, or until bubbles form on the surface.
6. Carefully flip the cachapa and sprinkle a generous portion of shredded mozzarella cheese on top. Cook for an additional 3-4 minutes.
7. Remove the cachapa from the skillet and keep it warm while you repeat the process with the remaining batter.
8. Serve warm, folded in half to showcase the gooey melted cheese.