Most of the corn is blended into the batter with milk, an egg, masa harina, a little sugar and salt; the last cup of kernels is stirred in whole for texture.
The batter is spread thick on a buttered griddle and cooked on both sides, then slices of queso de mano or low-moisture mozzarella go onto half of each hot cachapa and melt as it is folded.
Ingredient Notes
- Corn kernels
- Four cups fresh or thawed: three blended into the batter and one stirred in whole.
- Masa harina
- A third of a cup gives the batter body so it holds a thick round.
- Queso de mano or low-moisture mozzarella
- Eight ounces, sliced. Either softens and melts on the hot cachapa.
How to Make It
Corn batter blended
Blend 3 cups corn with the milk, egg, masa harina, sugar and salt until thick but still slightly textured. Stir in the remaining whole kernels.
Griddle heated and buttered
Heat a griddle over medium heat and melt a little of the butter.
Cachapas cooked on both sides
Spoon about 1/2 cup batter per cachapa onto the griddle and spread into a thick round. Cook until golden underneath, flip and cook until the second side is golden and the centre is set.
Cheese added and melted
Lay slices of queso de mano or mozzarella over one half of each hot cachapa and fold or overlap so the cheese softens and melts.
Chives and served warm
Finish with chopped chives and serve warm.
When to Flip and When to Add Cheese
How does the first side look after a few minutes on the griddle?
Golden underneath and the edges look set
Flip and cook the second side until golden and set in the centre.
Pale underneath or the batter is still loose at the edges
Leave it a little longer before turning.
Flipping too early tears the soft batter.
Both sides golden and the centre set
Add the cheese slices to one half while hot and fold or overlap to melt.
The heat of the cachapa melts the cheese on its own.
Why This Recipe Works
- Blending most of the corn releases its natural sweetness and starch into the batter.
- Masa harina gives the batter enough body to hold a thick round.
- Whole kernels stirred in at the end keep bursts of texture in every bite.
- Adding the cheese to the hot cachapa melts it without any extra cooking.
Success Tips
- Keep the heat at medium so the centres set before the outsides darken.
- Flip with a wide spatula; the thick batter is soft until the first side is golden.
- Add a little more butter to the griddle between batches.
Storage and Reheating
Refrigerate
Keep the cheese refrigerated until you use it, and refrigerate leftover cachapas promptly.
Frequently Asked Questions
Which cheese should I use?
Queso de mano if you can find it; low-moisture mozzarella melts in a similar way.
How do I know the cachapas are cooked?
Both sides are golden and the centre is set, with no wet batter.
Serving Ideas
Overlap the warm cachapas on a wooden board with the melted white cheese showing at the edges and chives scattered over.
