In a blender, add the corn, milk, cornmeal, salt, and sugar. Blend until mostly smooth but with slight texture remaining.

Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

Spoon ¼ to ⅓ cup of batter onto the skillet, spreading it into a 5–6 inch circle.

Cook for 3–5 minutes until the bottom is golden and edges are firm.

Flip and cook the other side for 2–4 minutes.

Add cheese to one half of the pancake, fold over, and let the cheese melt for 1–2 minutes.

Serve hot with your favorite toppings or fillings.