Start by placing the corn kernels (if using fresh, make sure they are cut from the cob) into the blender. Blend until you achieve a chunky yet smooth consistency.
In a large mixing bowl, combine the blended corn, egg, milk, sugar, flour, and melted butter. Stir until all ingredients are well incorporated.
Heat your non-stick skillet over medium heat and lightly coat it with cooking oil spray.
Pour about ½ cup of the corn mixture onto the skillet for each cachapa. Cook for about 4-5 minutes on one side.
Before flipping, sprinkle a generous amount of queso fresco on top of the uncooked side of the cachapa.
Carefully flip the cachapa using a spatula. Cook for another 3-4 minutes on the other side until it's golden brown and the cheese is melted.
Serve cachapas warm, topped with your favorite accompaniments such as avocado, sour cream, or additional cheese.
