Place the fresh corn kernels in a blender or food processor and blend until slightly chunky. You want a semi-smooth texture, not a completely fine puree.

In a mixing bowl, combine the blended corn, cornmeal, all-purpose flour, milk, sugar, salt, and egg. Mix until a thick batter forms.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of the batter onto the skillet and spread it gently into a round shape, similar to a pancake.

Cook each cachapa for 2-3 minutes on one side, or until golden brown and set, then flip and cook for another 2-3 minutes on the other side.

Repeat with the remaining batter, greasing the skillet as needed between batches.

Once cooked, serve the cachapas warm. Fill them with queso de mano or mozzarella cheese, folding them in half like a taco, and let the cheese melt slightly.