• 2 (15-ounce) cans sweet corn
  • 2 eggs
  • 4 tablespoons precooked cornmeal
  • 2 tablespoons sugar
  • Butter
  • 8 ounces mozzarella cheese, sliced


  1. In a food processor, combine sweet corn, eggs, cornmeal and sugar.
  2. Blend until smooth with a few kernels left intact. Set aside for at least 10 minutes to let rest. Batter should be slightly thicker than pancake batter; if it's too runny, add a little more cornmeal.
  3. In a pan over medium-low heat, melt some butter.
  4. Add one ladleful of batter and spread out slightly in the pan.
  5. Cook until bubbles start to form on the top and then flip. Add more butter to the pan if it looks dry.
  6. While the other side is cooking, add some more butter to the top, followed by a slice of cheese.
  7. Remove from pan, fold in half and enjoy warm.