In a food processor or blender, add the sweet corn kernel and blend until smooth. In some countries you can get cans of creamed corn, but I recommend using whole corn kernels and blending them, you will get a better texture.

In a large bowl, add the blended sweet corn, flour, sugar, and salt. Beat by hand until all the ingredients are combined.

Add the egg and milk, beat again to integrate everything. You will get a mixture that is lumpy in texture but not too thick. Remember that you can always add a little more wheat flour or milk to achieve the right consistency that would be like a pancake mix.

Place a large skillet over medium heat and add a little bit of butter so that the cachapa does not stick when you cook it. If you don't have butter, you can use a few drops of oil or spray oil.

When the butter is melted, add a ladle or about ½ cup of cachapa corn batter to the center of the pan and cook for about 3 - 4 minutes. Like a pancake, you'll know when it's ready to flip because the edges will start to lift up a bit.

Flip after a few minutes and cook on the other side for a couple more minutes. When ready, take to a plate and continue the process with the rest of the dough. Do not forget to grease the pan between each cachapa corn pancake to prevent them from sticking.

The cachapas can be eaten in the style of a pancake, making a tower with the accompaniments on top or, the classic way, with the filling on one side and the other side folded over the filling, that is how it is served in most of the street food places where they sell them.