Manchego or gouda cheese in round slices to fill the corn cakes
Butter to grease the pan
Preparation
Open the can of corn and drain; make sure that all liquid is removed, so the batter is not too runny.
Place all the ingredients in a blender and mix until obtaining a rustic batter with medium consistency, where you can still see corn pieces.
Pour into a bowl and cover with plastic. Let it rest in the refrigerator for 1 hour.
Heat up a pan and add some butter. Pour a good amount of the batter in the middle of the pan and spread with a spoon until obtaining a thickness of approximately ½ inch.
Cook for several minutes on medium heat on both sides until golden brown.
Remove from the pan and spread butter. Fill with cheese and fold to form the corn cakes.
