Jimmy'S Cachapas - cooking recipe

Ingredients

5 ears corn, shucked (I used 2 15.25oz cans of corn)
1/4 cup milk
2 tablespoons sugar (I increased this to 4 tbsp)
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons butter

Preparation

In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
Repeat process with remaining butter and batter.
The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350\u00b0F oven until heated through.