Cachapas

1. In a blender, combine the corn, egg, sugar, and salt and process for several seconds to make a thick, gruel-like mixture. Transfer to a bowl. Stir the ice water into the cornstarch and stir into the corn mixture.

2. Heat 1 to 2 tablespoons oil or butter in a skillet, coating the bottom completely. Drop 2 to 2 1/2 tablespoons of the corn mixture into the hot skillet to make a 4- to 5-inch round pancake. Cook over medium-low heat until the edges of the pancake brown and bubbles form on the surface, about 1 minute. Flip the cake over and cook for another minute. Repeat with the remaining batter, adding more oil or butter as needed. Drain cakes on paper towels

3. Serve cachapas hot with a hunk of fresh white cheese, if desired.