Venezuelan Cachapas with Queso de Mano

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1. 1Step 1: Save 4 tablespoons of corn kernels.
2. 2Step 2: Put the rest of the ingredients, except for butter and cheese, in a blender and blend until a thick paste forms.
3. 3Step 3: Add the rest of the corn kernels and stir. Press to liquefy for a few seconds. The idea is to get a rustic batter to feel pieces of corn when eating the cachapa.
4. 4Step 4: For best results, let stand for about 5 minutes for the mixture to thicken.
5. 5Step 5: Preheat a non-stick pan, budare, comal, or griddle over medium-high heat.
6. 6Step 6: When the pan is hot, add butter to grease it.
7. 7Step 7: Make each cachapa using 3/4 cup of the batter at a time, and make a circle of about 4 inches.
8. 8Step 8: Cook for 7-8 minutes and flip with a spatula. Cook for 6 more minutes until the cachapas are golden brown.
9. 9Step 9: Serve hot with butter and cheese. You may cover a cachapa with cheese, then top it with another cachapa. You may also cover half of the cachapa with cheese and fold it.