Blend the Corn: Place 2 cups of corn kernels into your blender or food processor and blend until mostly smooth, about 30 seconds.

Mix the Batter: In a large mixing bowl, combine the blended corn with ½ cup cornmeal, ¼ cup milk, ¼ teaspoon salt, 1 tablespoon sugar, and ½ teaspoon baking powder. Stir in 2 tablespoons of melted butter until thick and well incorporated.

Heat the Skillet: Place a nonstick skillet over medium heat for about 2 minutes and coat with a thin layer of butter.

Cook the Cachapas: Pour approximately ½ cup of batter into the skillet, spreading it into a 5-6 inch round shape. Cook for 3-4 minutes until edges firm up and the bottom turns golden brown.

Flip and Add Cheese: Flip cachapa and sprinkle ½ cup cheese on one half; fold and press down. Cook for another 2-3 minutes until second side is golden brown and cheese is melted.

Repeat Cooking: Remove cooked cachapa and keep warm while repeating the process with remaining batter, adding more butter as needed.

Serve and Enjoy: Serve warm with optional sour cream and avocado slices for a delightful balance of flavors.