Serves 4
  • Steps
  • Ingredients


  • Drain the cheeses and pat dry with paper towel. Grate cheeses coarsely into a bowl, mix well and set aside.
  • Heat a large round cast iron pan over medium-low heat.
  • Remove the husks and silks from the corn. Slice off the kernels and set 70g aside. Place the remaining kernels into a blender.
  • Add the remaining ingredients, except the butter, and blend until mostly smooth and only some coarsely chopped corn remains. Stir in the whole kernels.
  • Swirl a little butter in the hot pan and ladle in a quarter of the batter. Spread out with the back of the ladle until approximately 20cm in diameter.
  • Cook until well caramelised and mostly set, about 2-3 minutes then carefully flip over.
  • Sprinkle a quarter of the cheese mix over one half of the Cachapa and cook for 2 minutes. Fold the Cachapa in half and transfer to a warm plate. Top with a tablespoon of butter and keep warm. Repeat with the remaining mixture to make 3 more Cachapas.
  • To serve, place onto serving plates and add a generous dollop of sour cream on the side.

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