Jimmy'S Cachapas

• 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

1. 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.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
3. When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
4. Repeat process with remaining butter and batter.
5. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350u0b0F oven until heated through.

corn, milk, sugar, coarse salt, fresh ground pepper, egg, ground cornmeal, butter

Taken from www.food.com/recipe/jimmys-cachapas-203128 (may not work)