Cachapas with queso de mano

Ingredients

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon sugar (optional)
• 1/2 teaspoon salt
• 1/2 cup arepa flour (I used Harina P.A.N.)
• Butter
• 2 8- ounce queso de mano disks
• Instructions

Instructions

1. 1

   Save 4 tablespoons of corn kernels.

2. 2

   Put the rest of the ingredients, except for butter and cheese, in a blender and blend until a thick paste forms.

3. 3

   Add the rest of the corn kernels and stir. Press to liquefy for a few seconds. The idea is to get a rustic batter to feel pieces of corn when eating the cachapa.

4. 4

   For best results, let stand for about 5 minutes for the mixture to thicken.

5. 5

   Preheat a non-stick pan, budare, comal, or griddle over medium-hight heat.

6. 6

   When the pan is hot, add butter to grease it.

7. 7

   Make each cachapa using 3/4 cup of the batter at a time, and make a circle of about 4 inches.

8. 8

   Cook for 7-8 minutes and flip with a spatula. Cook for 6 more minutes until the cachapas are golden brown.

9. 9

   Serve hot with butter and cheese. You may cover a cachapa with cheese, then top it with another cachapa. You may also cover half of the cachapa with cheese and fold it.