Cachapas: how to make Venezuelan fresh corn pancakes

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INGREDIENTS
480g (2 medium) corn cobs;
70g (½ cup) cornflour;
120ml (½ cup) milk;
120g (1 cup) cheese, shredded;
Salt to taste;
Oil for frying.

METHOD

Clean corn cobs, removing leaves and husks. Using a sharp knife cut off corn kernels from the cob.
Mix corn with milk and cornflour, and add a pinch of salt. Using a powerful blender, blend together all of the ingredients until thick batter forms.
Heat up a pan with some oil over medium heat and pour a full ladle of corn batter in the middle of the pan, spread it out, forming a circle. Cook for around 2 minutes, then flip and cook for 2 minutes more.
Sprinkle some cheese on top of the corn pancake and fold it in half. Brown cachapas on both sides. Repeat the same process with leftover batter and cheese.

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