Step 1

Grind the frozen corn kernels in a food processor until mostly fine. If you don’t want any chunks, you can grind the kernels until fine.

Step 2

In a large bowl, mix together the ground corn, masarepa, sugar, flour, salt and shredded mozzarella. Set the bowl aside.

Step 3

Measure 1 and 1/2 cups of milk in a measuring cup and toss the 2 tablespoons of butter. Heat up the milk in the microwave for 2-3 minutes, or heat in a sauce pan, until the milk is warm and the butter is melted.

Step 4

Pour in the warm milk and butter into the bowl. Stir the mixture with a wooden spoon until there are no lumps.

Step 5

You may look at the batter at first and think there’s too much liquid. Don’t panic! Masarepa needs a few minutes to absorb the liquid.

Step 6

After a few minutes, you’ll notice the liquid is absorbed. Your batter will now have the consistency of thick pancake batter.

Step 7

Heat a griddle or large pan on medium and lightly butter it. You can also use cooking spray, but butter gives these a delicious flavor.

Step 8

Spoon ¼ cup of batter in to the pan to form 4 inch round “pancakes”. You will have to pat down the batter with a silicone spatula or spoon.

Step 9

Cook the batter for around 2-3 minutes on the first side, until golden brown. Then flip and cook for another 5-7 minutes.

Step 10

Once the patties are brown on both sides, you’re ready to serve.