Cachapas

Put the corn kernels (500 g fresh or thawed) into a blender jug together with the milk, eggs, sugar and salt; blend in pulses for 30–40 seconds until you get a thick, still slightly grainy batter — the batter is very dense, so you'll need to stop the blender and stir it with a spatula from time to time.

Add softened butter (20 g) and cornmeal, then blend for another 20–30 seconds until you get a smooth batter with the consistency of thick sour cream that holds its shape in a mound on a spoon.

Transfer the batter to a bowl, cover and let sit for 10 minutes at room temperature so the cornmeal can swell.

Heat a nonstick skillet over medium heat and lightly grease it with some of the remaining butter (40 g). Pour in a ladleful of batter (100–120 ml) and spread it into a circle 12–14 cm in diameter and 0.5 cm thick.

Cover the skillet with a lid and cook for 3–4 minutes, until bubbles appear on the surface and the bottom is nicely browned.

Flip with a spatula, brush the browned side with butter and cook uncovered for another 2–3 minutes until golden on both sides. Repeat with the remaining batter — you should get 7–8 cachapas.

While each cachapa is still hot, immediately arrange slices of mozzarella (about 30 g) over one half and fold it in half so the cheese melts from the heat of the pancake.

Serve right away while hot, while the cheese inside is still stretchy and melted.