2 cups tender corn kernels, fresh or canned, drained
1/4 teaspoon salt
1/2 cup sugar
1 egg
1 tablespoon cornstarch
1 tablespoon ice-cold water
Oil or butter for frying
White Cheese(optional)

Preparation: Put the corn kernels, salt sugar, and egg in a blender and process for several second to make a thick, gruel-like mixture. Remove to a bowl. Dissolve the cornstarch in the one tablespoon of cold water and then stir into the corn mixture. Heat approximately 1 to 2 tablespoons oil or butter in a skillet coating the bottom completely. Drop 2 to 2 1/2 tablespoons of the mixture into the hot skillet, to make a 4 to 5 inch round pancake. Cook over low-medium heat for 1 minute, until the edges of the pancake brown and bubbles form on the surface. Flip the cake over and cook for another minute. Add more oil or butter to the skillet and make the remaining cachapas. Drain cakes on paper towels and serve hot with a hunk of white cheese, if desired. Makes 8-9.