Place the corn kernels into a blender or food processor.

Add the eggs, milk, sugar, salt, baking powder, and melted butter.

Blend until the mixture becomes a thick yet pourable batter with small corn bits remaining — do not overblend into a paste.

Heat a non-stick skillet or griddle over medium heat and brush lightly with oil or melted butter.

Pour 1/4 to 1/3 cup of batter onto the hot surface for each cachapa, spreading slightly into a round.

Cook until the edges set and bubbles form on top, about 3–4 minutes.

Flip carefully with a spatula and cook the other side until golden brown, about 2–3 more minutes.

Transfer cooked cachapas to a warm plate and repeat with remaining batter, brushing the skillet with butter or oil between batches.

If desired, fold each warm cachapa with cheese or savory filling so it melts and softens inside.