Read recipe, see corn and take the easiest way out and buy a can of it instead of finding corn on the cobb like a normal human.

Get your food processor, blender or just chew all the corn up and spit it into a bowl, add sugar, cornstarch and milk. Blend until it's all mixed up like 311 (sorry).

Question the amount of salt the recipe calls for. Double, triple, quadruple check the recipe on your computer screen. Prepare to preserve organs via potassium poisoning and dump the full tablespoon in the bowl.

Put a pan on medium heat and add about a 1/2 cup batter for each cachapas and panic when they spread way the fuck out because even though you rinsed the canned corn, there's way more moisture than the recipe likely anticipated.

Let them fry up until they brown and flip. Poke them often to see if they firm up. They don't really.

FLIP DEM.

Top with mozzarella and let it melt, aww yeah. Don't forget to take another pull of the good stuff from the bag and put it in your lip like chewing tobacco to savor the saltiness.

Fold cachapas half over itself to make a little canned corn pocket thingy and remove from heat.

Top with arugula (or don't, srsly that was a last minute decision for color but the nuttiness it added was pretty tasty).

Drizzle with Valentina's hot sauce because it is THE superior hot sauce. Try to make it look fancy. Fail. Take pictures anyway.