Some culinary unions—corn and dairy, for example—seem to have been conceived of by Mother Nature herself. Take Korean corn cheese, in which a bubbling skillet holds sweet kernels and gooey mozzarella. There’s also lush creamed corn; Sapporo ramen topped with corn and a pat of butter; milky corn chowder; and perhaps the simplest expression of this delightfully complementary duo: piping-hot corn on the cob slathered with butter.
Venezuelans have relished this gastronomic kinship for centuries in the form of cachapas con queso de mano: savory-sweet corn cakes hot off the budare (a clay or metal griddle) that hold melty disks of fresh cow’s-milk cheese. The irresistible stacks are topped with generous pats of butter and enjoyed as breakfast (or as an anytime meal or snack), often washed down with a tall glass of fresh guava, passion fruit, or pineapple juice
