kernels from the cobs; run the back of your knife along the cob to extract
all the corn liquid. Put corn into a food processor
and pulse a few times to break up the kernels. Add masa harina and salt and pulse
to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes
cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula
to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese
has melted. Serve immediately.