Cachapa Sweet Corn Griddle Cakes

Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced yellow onion and cook, stirring with a wooden spoon, until softened and translucent — about 5 minutes. Do not let it brown; we want sweetness, not caramelization.

Add the minced garlic and cook for 1 minute more, until fragrant. Remove from heat and let cool slightly. This sofrito is the secret warmth that makes Valentina's cachapas sing.

Place the fresh corn kernels in a blender or food processor. Add the whole eggs, whole milk, melted butter, white sugar, baking powder, and salt. Pour in the cooled sofrito.

Internal temperature must reach 165°F (74°C) throughout to ensure egg safety.

Transfer to a large bowl and fold in the all-purpose flour gently with a spatula until just combined. The batter should be thick and pourable — like a loose pancake batter. Let it rest for 5 minutes.

Heat a griddle or large non-stick skillet over medium-low heat. Lightly butter the surface. Valentina uses her grandmother's iron pot whenever she can — it gives the cachapas those beautiful dark golden edges.

Pour about ½ cup of batter per cachapa onto the hot griddle. Using the bottom of the ladle, gently spread it into a thick round about 6 inches across. Do not spread it thin — cachapas should be plump and soft.

Cook for 3–4 minutes until bubbles appear on the surface and the bottom is deep golden brown. Slide a spatula underneath and flip carefully. The second side cooks faster — about 2–3 minutes.

As each cachapa comes off the griddle, immediately sprinkle a generous handful of shredded mozzarella and cheddar over one half. Fold the cachapa in half like a turnover and press gently with the spatula. The cheese will melt into those golden edges.

Serve cachapas hot off the griddle, folded and glistening with melted cheese. Add a pat of butter on top that melts slowly into the warm corn. Arrange sliced avocado alongside — its cool creaminess cuts right through the sweetness.

For a traditional finish, drizzle with a little honey and a pinch of salt over the avocado. Valentina serves 2 cachapas per person as a breakfast main — but her guests always ask for a third.