These Venezuelan sweet corn cachapas are soft, slightly sweet, and filled with melty cheese, making them an authentic and delicious traditional dish.

2 cups fresh or frozen corn kernels

1/4 cup cornmeal

1/4 cup milk

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons butter

1 cup shredded mozzarella or queso fresco

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1. Add corn, cornmeal, milk, sugar, and salt to a blender.

2. Blend until slightly chunky but mostly smooth.

3. Heat a nonstick skillet over medium heat and add a little butter.

4. Pour batter into the skillet to form a thick pancake.

5. Cook for 3 to 4 minutes until bubbles form and the bottom is golden.

6. Flip and cook another 3 minutes until cooked through.

7. Add cheese to one half of the cachapa.

8. Fold the cachapa over the cheese and cook for 1 more minute until melted.

9. Remove from skillet and repeat with remaining batter.

10. Serve warm.

Use fresh corn for the best flavor.

Queso de mano is traditional, but mozzarella works well.

Keep heat medium to avoid burning.

Serve with butter or cream for extra richness.