Cachapa Recipe

Prepare corn

If using fresh corn, cut kernels from 3–4 ears until you have about 3 cups. If using frozen, thaw and drain any excess water. If using canned, drain well.

Blend

In a blender or food processor add the corn kernels, milk, eggs, melted butter, sugar, salt, and baking powder. Pulse or blend on medium-high until mostly smooth but still slightly textured—aim for a coarse purée rather than a completely smooth batter. Stop and scrape down sides as needed (about 30–45 seconds).

Incorporate flour

Transfer the blended corn mixture to a bowl and stir in the all-purpose flour until just combined. The batter should be thick but pourable; if too thick, add up to 2 tablespoons additional milk. Let the batter rest for 10 minutes to hydrate the flour and thicken slightly.

Preheat skillet

Heat a 10–12" nonstick or cast-iron skillet over medium to medium-low heat. Add 1 teaspoon oil and a small pat (1/2 teaspoon) of butter, wiping around the surface with a paper towel so the pan is lightly greased and evenly coated.

Spoon batter

For each cachapa, pour or ladle about 1/3 to 1/2 cup batter into the hot skillet and gently spread slightly with the back of the spoon to form a roughly 6–7" round, about 1/4"–3/8" thick. Do not make them too thin; cachapas are thicker than crepes but thinner than pancakes.

Cook first side

Cook until the edges set and the underside is golden brown, about 3–4 minutes. You should see small bubbles form on the surface and the top should look less wet.

Flip and finish

Flip carefully with a thin spatula and cook the second side another 2–3 minutes until golden and cooked through. Adjust heat if the exterior browns too quickly before the center cooks—lower to medium-low as needed. Transfer cooked cachapa to a warm plate and cover loosely with foil to keep warm while you cook the rest, adding more oil/butter to the pan between batches.

Fill with cheese

While the cachapa is still hot, place about 1–2 ounces (a generous handful) of shredded queso de mano or other melty cheese on half of the cachapa. If using sliced cheese, place slices on one side. Fold the cachapa in half over the cheese; residual heat will melt the cheese. For extra melt, place folded cachapa back in the skillet for 30–60 seconds per side on low heat, pressing gently.

Optional add-ins

If using ham or shredded pork, add 1–2 ounces on top of the cheese before folding. Spoon a little crema or sour cream on the side or a dollop inside if desired.

Finish and garnish

Serve each cachapa hot, with an extra pat of butter on top if you like, and sprinkle chopped cilantro if using. Cachapas are best eaten immediately.