In a blender, combine 2 cups of fresh corn, 1 egg, ½ cup of milk, 2 tablespoons of melted butter, ¼ cup of cornflour, ¼ cup of all-purpose flour, 1 tablespoon of sugar, 2 minced garlic cloves, and 1 teaspoon of salt. Blend on high for about 30 seconds or until the mixture is smooth and well combined.

Place a nonstick skillet or griddle over medium heat and add 1 tablespoon of oil. Allow the skillet to preheat for around 2-3 minutes.

Pour a ladleful of the batter onto the skillet, forming a round pancake about 5-6 inches in diameter. Cook for approximately 2-3 minutes.

Once bubbles appear, carefully flip the Cachapa with a spatula. If you’re using jalapeños, arrange the slices on top of the pancake after flipping.

On one half of the flipped Cachapa, sprinkle about ¼ cup of shredded mozzarella cheese. Gently fold the pancake in half.

Carefully remove the finished Cachapa from the skillet and transfer it to a warm plate or keep it in a low-temperature oven. Repeat the cooking process with the remaining batter.

Once you’ve cooked all the Cachapas, serve them warm with a dollop of sour cream on the side.