How to make it
6 steps. Take it one step at a time.
Place the corn kernels, sugar, salt, and half of the milk
Place the corn kernels, sugar, salt, and half of the milk in a blender. Pulse until you have a thick paste that still has some small chunks of corn for texture.
Pour the mixture
Pour the mixture into a bowl. Stir in the melted butter and masarepa. If the mixture is too thick to pour, add the remaining milk. Let the batter rest for 5-10 minutes.
10 minHeat a large non-stick skillet or griddle
Heat a large non-stick skillet or griddle over medium heat and grease with a small amount of butter.
Pour about 1/2 cup of batter
Pour about 1/2 cup of batter onto the griddle and spread it gently into a circle about 6 inches (15 cm) wide.
Cook for 3-5 minutes
Cook for 3-5 minutes on one side until bubbles form on the surface and the bottom is golden brown. Carefully flip and cook the other side for another 3 minutes.
8 minPlace a slice of cheese
While still on the griddle, place a slice of cheese on one half of the pancake. Fold the other half over the cheese like an omelet. Cook for 1 more minute until the cheese starts to melt. Serve hot with extra butter if desired.
1 min
A little kitchen wisdom
For the most authentic flavor, use fresh corn on the cob. If the batter is too thin, adding a bit of masarepa (pre-cooked cornmeal) helps with the structure. Use a mild, salty melting cheese like Queso de Mano, Mozzarella, or mild Feta as a substitute.
