Cachapas with 'queso de mano'

Cachapas are essentially corn pancakes, cooked on a griddle or hot pan. In Venezuela, you can buy them in road “tarantines” or in the more popular “areperas.”
There is nothing like a good cachapa with melted cheese for breakfast, brunch, or even dinner. Cachapas are made with ground fresh corn, but since in the U.S. the corn doesn't have the same consistency as Venezuelan corn, this can be solved by adding some corn flourthe same one we use to make arepas— to the batter.
Queso de mano is a fresh hand made white cheese, similar to fresh mozzarella, but firmer and saltier.  It comes in discs that are usually half an inch thick. 
Here in Miami I can buy it around the corner, but it’s no so easy find here in the U.S. you can substitute it with a good, fresh white cheese. You can also serve your cachapa with ham and the cheese of your choice.
That being said, there are few things better than a fresh cachapa, the corn shelled moments before preparation, and a gooey queso de mano center.
What follows is my recipe, which I've perfected over the years and is inspired by the one Maricel Presilla published in her book Gran Cocina Latina The Food Of Latin America.
Cachapas Makes 8 portions
3 1/2 of fresh corn (from 4 corn ears)
1/4 cup of heavy cream
1 tablespoon of sugar
1/2 teaspoon of salt
1/3 cup of corn (arepa) flour
4 quesos de mano divided in 2, o queso fresco

1. Put all ingredients except butter and cheese in a blender and blend until it forms a thick batter.
2. Preheat a thick pan over medium heat.
3. When the pan is hot grease it with butter.
4. Do each cachapa pouring 1/4 cup of the batter at a time, and making a circle about 3 inches.
5. Cook for 2-3 minutes and turn with a spatula. Cook for 2 more minutes.
6. Serve hot with butter and cheese

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