In a saucepan, pour the water and bring it to a gentle boil.

Add the sugar, salt, and butter. Stir to melt the butter.

Add the yellow corn flour. Lower the temperature and stir constantly to dissolve clumps.

Add ½ cup of cheese and stir to melt it.

Let the dough chill until you can handle it without burning your hands. Don’t let it cool completely because it will be harder to shape.

On a clean surface, place a sheet of parchment paper or a silicone baking mat. Divide the dough into 8 individual balls. Grab one and flatten it like an oval tortilla.

Add ½ tbsp of shredded cheese in the center and fold the dough until you shape it like a cylinder. Use the clean surface to roll the sorullo until you get a nice cylinder shape. Repeat this process with the rest of the sorullitos.

Fry the sorullos de maíz until they are golden/ brown and crispy outside. Let them rest over absorbent paper and serve.