Ingredients
Equipment
Method
Prepare the Batter
- Combine 3.5 cups of corn, sugar, salt, melted butter, and milk in a blender. Pulse until grainy and pebbly, ensuring it is not a smooth puree.
- Fold in the Masarepa and the remaining 1/2 cup of whole corn kernels. Let the batter rest for 10 minutes to thicken.
Cook and Fold
- Pour 1/2 cup of batter onto a hot, buttered griddle. Cook for 4-5 minutes until the bottom shows distinct golden-brown charred spots.
- Flip the pancake, top one half with mozzarella slices, and cook until the cheese is bubbling. Fold the pancake in half to encase the cheese.
- Slide onto a wooden board, garnish with extra corn, and serve with the cream sauce in a ramekin.
Nutrition
Notes
Use fresh corn for the best starch content and texture.
If the batter is too thin, add 1 tbsp of Masarepa at a time.
If the batter is too thin, add 1 tbsp of Masarepa at a time.
