Fresh Corn Cachapas with Poblano Rajas and Black Beans

Method

1. 1Blend the batterPut the corn kernels, eggs, cottage cheese, masa harina, maple and salt in the Vitamix. Pulse or run on Variable 4 to 5 for about 20 seconds, to a coarse batter with visible kernel bits. Over-blending makes them gummy.
2. 2Rest and pickleRest the batter 15 minutes; it should mound on a spoon and spread slowly. If it still runs, add masa 1 tsp at a time. Meanwhile toss the red onion with lime juice and salt.
3. 3Char the rajas and beansOn the griddle, blister the poblanos and sliced onion. Peel the peppers, slice into strips and finish with lime. Griddle the beans in a little oil with cumin and garlic powder, smashing with the spatula, about 5 minutes.
4. 4Griddle the first sideHeat the griddle to medium, about 350°F (175°C), and film with oil; hotter burns the corn sugar before the center sets. Ladle 6 rounds about 10 cm across and nudge to even thickness. Cook 4 to 5 minutes without moving them, until the edges look dry and the underside is deep golden.
5. 5Flip and fillFlip. Lay cheese over one half of each, cook 3 minutes, then fold over and press gently. 30 more seconds a side to melt through.
6. 6Serve immediatelyServe straight off the griddle with rajas in the fold or on top, beans, avocado and pickled onion. They soften as they sit.