Ingredients
5 ears corn , shucked
1/4 cup milk
2-4 Tbs sugar
1/2 tsp coarse salt
1/4 tsp fresh ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 Tbs butter
1 C fresh grated Cotija
Preparation
Coarsely blend the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a very thick pancake batter.
Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
When the butter is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
Repeat process with remaining butter and batter.
The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.
