1. In a blender or food processor, combine the corn kernels, milk, cornmeal, sugar, salt, and melted butter. Blend until you have a thick but pourable batter with a bit of texture.

2. Let the batter rest for 5 minutes to thicken slightly.

3. Heat a nonstick skillet or griddle over medium heat. Add a little neutral oil or butter and swirl to coat.

4. Pour about ⅓ cup of batter per pancake onto the skillet and gently spread into a 4–5 inch round.

5. Cook for 3–4 minutes until edges set and bottom is deep golden brown. Flip and cook 2–3 minutes more until both sides are browned and the center is cooked through.

6. While the second side cooks, top each cachapa with a slice of cheese. Cover briefly so the cheese melts slightly.

7. Serve hot with more cheese, butter, or a dollop of sour cream or Greek yogurt if desired.