Frozen (thawed) or—in a pinch—drained canned corn will also work in this recipe. Masarepa is instant corn flour; common brands include P.A.N., Goya, and Areparina. Queso de mano is a mild Venezuelan cheese sold in large disks. If queso de mano is unavailable, one 8-ounce ball of fresh mozzarella can be used instead. Slice the mozzarella into six ½-inch-thick slices, leaving four slices whole and cutting two in half; use one whole plus one half-slice per cachapa. In step 4, warm the cachapas for 5 to 7 minutes.

Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment. Using 3½-inch round cutter, cut queso de mano into 4 rounds; set aside. (Save cheese scraps for dishes such as omelets, nachos, tacos, or burritos.)

Process 2¼ cups corn, masarepa, crema, egg, sugar, and salt in blender on medium speed until thick batter forms, 20 to 30 seconds. Add remaining ¾ cup corn and pulse until kernels are evenly incorporated, about 3 pulses. Transfer batter to bowl and let rest for 10 minutes.

Melt 1 tablespoon butter in 12-inch nonstick skillet over low heat. Using ¼-cup dry measuring cup, portion batter into skillet in 4 places, leaving about ½ inch between portions. Gently spread batter into 4-inch rounds. Increase heat to medium and cook until corn cakes smell of caramelized sugar and bottom sides are well browned, 4 to 5 minutes (if cachapas are not well browned, increase heat slightly and continue to cook until well browned before flipping). Using thin, wide spatula, flip corn cakes and continue to cook until second sides are well browned, 3 to 4 minutes longer. Transfer corn cakes to prepared sheet and place in oven. Wipe out skillet with paper towel and repeat with second tablespoon of butter and remaining batter.

Top half of corn cakes with 1 piece of cheese each; place remaining corn cakes on top of cheese. Return cachapas to oven and bake until cheese is warm and soft, 3 to 4 minutes. Top each cachapa with 1 teaspoon butter and serve immediately.

When To Flip the Corn Cakes