Prep time: 15 mins

Cooking time: 30 mins

Serves: 4-6

Ingredients:

• 4 Cups Corn Kernels from the cob 600g
• 2 Eggs
• ½ Cup Cream
• ½ Cup Milk
• 2 Tbsp Brown Sugar
• 2 tsp Salt
• 160g Plain Flour
• ½ Cup P.A.N. Flour (Corn Meal)
• 2-3 Tbsp Butter
• 100g Feta Cheese
• 2-3 Buffalo Mozzarella Balls

METHOD

1. Remove the husk and the silk from the corn.
2. Slice the corn kernels from the cob reserving one cup aside and placing the rest into a food processor.
3. Add the milk, cream, brown sugar, eggs salt and pepper to the food processor and blitz until well combined.
4. Add the flour and the corn meal and blitz again. Incorporate the reserved corn kernels and mix through.
5. Bring a large frying pan to medium high heat. Drizzle olive oil and ad 1 tsp of butter. Once butter is melted, add 1 ½ cup of the corn batter and spread using the back of a ladle in a round motion until flatten like a pancake.
6. Cook for 2-3 mins until golden brown. Carefully turn over using a large spatula and cook for further 2-3 mins. Continue with the rest of the batter until al finished.
7. Drain well the buffalo cheese and cut it into thin slices.
8. Sprinkle some of the feta cheese on half of the cachapa and arrange some slices of buffalo cheese on top of the feta.
9. Carefully fold one side to the other and serve on a plate.
10. Spread more butter on the top of the cachapa and eat warm

TIPS:

• Serve with avocado and palm hearts salad with it.
• Can also be served with roasted or slow cooked pork.
• Drizzle with a good quality of chilli oil if desired