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10 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 600g fresh or frozen corn kernels
- 100ml milk
- 3 tbsp masarepa or cornmeal
- 3 tbsp sugar
- 1 tsp salt
- 1 egg
- Butter for cooking
- 400g soft fresh cheese (queso telita or mozzarella)
Instructions
- Blend the corn, milk, masarepa, sugar, salt and egg to a thick batter — should still have some texture.
- Heat a buttered non-stick pan over medium heat.
- Pour in a thick ladleful; spread to a 15cm circle.
- Cook 3-4 minutes a side until golden and just set.
- Place cheese slices on one half and fold over.
- Cook briefly to melt the cheese.
- Serve immediately.
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Tara’s tips
- Don't fully purée the corn — texture is part of the charm.
- Eat hot — the melted cheese is the whole point.
Serving suggestions
- Lovely with a drizzle of cream.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Frozen corn?
Works well — just make sure it's fully thawed.
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