In a blender or food processor, add 3 cups fresh or thawed frozen corn kernels, 1 cup milk, 1 egg, 2 tablespoons melted butter, 1 tablespoon all-purpose flour, 2 tablespoons fine cornmeal (optional), 1 teaspoon salt, and 1 teaspoon sugar. Blend in short pulses until mixture is mostly smooth but still has visible corn texture — you want a slightly coarse batter, not perfectly pureed. Scrape down sides and pulse again if needed. Batter should be thick but pourable; if too thick, add up to 2 tablespoons more milk.

Rest batter

Transfer batter to a bowl and let rest 10 minutes to hydrate the cornmeal and slightly thicken.

Cooking cachapitas

Heat skillet

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon oil, swirl to coat. Keep heat at medium — you want a golden exterior without burning.

Cook triangular cachapitas

Brush or wipe the skillet so surface is evenly coated. For triangle shapes, you can pour batter into a small triangular ring mold, or use a 3.5–4 inch round and trim into triangles after cooking. Spoon about 3–4 tablespoons batter per small cachapa onto the skillet (or pour into ring). Spread slightly to ~3–4 inch diameter if using ring. Cook 3–4 minutes until edges set and underside is golden-brown. Flip carefully and cook 2–3 minutes more until cooked through and lightly browned. Transfer to a warm plate and keep covered. Repeat with remaining batter to make about 8 small cachapitas. Re-grease skillet as needed.

Fried cheese

Prepare cheese

Cut 12 oz firm frying cheese into 8 sticks or squares roughly the size of the cachapitas. Pat dry with paper towels. Lightly season with 1/4 tsp salt and dredge each piece in 1 tablespoon flour, shaking off excess.

Fry cheese

In a small sauté pan, heat about 1 cup vegetable oil over medium-high heat until shimmering but not smoking. Carefully add cheese pieces and fry 1.5–2 minutes per side until golden crust forms. Remove with slotted spoon to paper towel-lined plate. Alternatively, pan-sear in 1–2 tablespoons oil in a nonstick skillet over medium-high for 2–3 minutes per side until golden and softened in center. Keep warm.

Cream sauce and assembly

Make cream sauce

In a small saucepan over low heat, melt 1 tablespoon unsalted butter. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant (do not brown). Stir in 1 cup sour cream and 1/4 cup heavy cream. Warm gently, whisking to combine. Add 1 teaspoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat and stir in 2 tablespoons chopped cilantro if using and 3/4 cup grated queso blanco (reserve a little for garnish). The sauce should be smooth and pourable; if too thick, thin with up to 1–2 tablespoons water or more cream.

Assemble towers

On each plate, place three triangular cachapitas stacked as a small tower (overlap corners into a pyramid). Place a piece of fried cheese between or atop layers as desired so melted cheese sits in the stack. Spoon warm cream sauce generously over the stacked cachapitas, letting it cascade down the sides. Sprinkle remaining grated cheese (about 1/4 cup) over the top and around the plate.

Finish and serve

Garnish with extra chopped cilantro if desired and serve immediately with lime wedges on the side. Cachapa Especial is best enjoyed hot so the fried cheese is soft and the cream sauce warm.