Mini Sweet Corn Cachapas with Creamy Black Beans and Seared Cheese

Instructions

1. 1

   1. Place the sweet corn kernels, pre-cooked cornmeal, milk, egg, sugar, and 1/2 teaspoon of the salt in a blender or food processor. Blend until thick but still slightly textured. Let it rest for 10 minutes so the cornmeal can hydrate.

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   2. While the batter rests, heat the vegetable oil in a medium skillet over medium heat. Add the white onion, red bell pepper, and garlic. Sauté for 5 to 6 minutes until soft and fragrant.

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   3. Stir in the cooked black beans, ground cumin, dried oregano, the remaining 1/2 teaspoon salt, and the vegetable broth or water. Cook over medium heat for 8 to 10 minutes, lightly mashing some of the beans to create a creamy texture. Turn off the heat and mix in the fresh cilantro and lime juice.

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   4. Heat a griddle or large nonstick skillet over medium heat. If you want to keep the cachapas warm, preheat the oven to 200 °F / 95 °C.

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   5. Lightly grease the griddle with some of the butter. Pour portions of batter, about 60 ml (1/4 cup) each, to form mini cachapas about 4 to 5 inches wide. Cook for 2 to 3 minutes per side, using more butter as needed, until golden outside and tender inside. Hold them in the oven at 200 °F / 95 °C while you finish the batch.

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   6. In another hot skillet over medium heat, place the slices of semi-firm white cheese. Sear for 1 to 2 minutes per side until they develop a golden crust without fully melting.

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   7. To serve, place two or three mini cachapas on each plate, add a generous spoonful of creamy black beans on top or on the side, and finish with the seared cheese slices. Serve hot.

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   8. For a heartier presentation, stack them in small towers, alternating mini cachapa, creamy black beans, and seared cheese. Serve immediately for the best texture.