- 1 cup Pan Sweet Corn Mix
- 1 cup water
- 1/4 cup milk
- 1 ear fresh corn, cut off the cob
- 1 cup queso Oaxaca, shredded
- 1/2 cup Cotija cheese, crumbled
- 11/2 tablespoons butter, divided
Whisk together sweet corn mix, water, milk, fresh corn kernels, and salt. Heat a small sauté pan over medium heat and add 1/3 of the butter (1/2 tablespoon). Once melted, add 1/3 of corn batter and spread out slightly with spoon. Let cook untouched over medium heat for 3 minutes. Flip over. Sprinkle 1/3 of shredded cheese over top of cachapa (do not fold over yet). Cook for 3 more minutes (cheese side up). Then, sprinkle with crumbled cheese, fold in half, and remove from pan. Repeat two more times.