Cachapas From Venezuela - cooking recipe

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
1/4 cup milk
1 egg
1/4 cup masa harina
2 tablespoons white sugar
1/2 teaspoon salt
4 tablespoons vegetable oil

Preparation

Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.