Name: Venezuelan Corn Cachapas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Venezuelan
Ingredients: 400 g canned sweet corn, drained; 1 large egg; 35 g all-purpose flour; 1 teaspoon salt; 2 tablespoons granulated sugar; 2 tablespoons vegetable oil (for cooking); 250 g buffalo mozzarella cheese, sliced; 2 tablespoons unsalted butter

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Introduction

Cachapas are delicious Venezuelan corn pancakes that are sweet, tender, and packed with fresh corn flavor. They’re perfect for a comforting breakfast or a tasty snack, especially when filled with gooey buffalo mozzarella. Let’s dive into making these delightful treats at home.

A close-up of a wooden bowl filled with six golden brown fried sandwiches, each having two thick, crispy browned bread layers with melted white cheese oozing from between, and pieces of reddish-brown cured meat visible under the cheese. The top of each sandwich is sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g canned sweet corn, drained
1 large egg
35 g all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons vegetable oil
250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter

Instructions

Step 1: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still has a bit of texture from the corn kernels.
Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once hot, spoon about 60 ml of batter per cachapa onto the pan, spreading it into a round shape. Cook for 3–4 minutes on each side until golden brown and crisp.
Step 3: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa. Fold it in half, allowing the cheese to melt with the residual heat.
Step 4: Top each folded cachapa with a pat of unsalted butter while still warm. Serve immediately, either plain or with your favorite dipping sauce.

Tips & Variations

For a richer flavor, try using fresh corn instead of canned. Simply blend peeled kernels for a fresher taste and texture.
You can substitute mozzarella with queso blanco or another mild melting cheese if buffalo mozzarella is unavailable.
Adding a pinch of cinnamon to the batter enhances the natural sweetness of the corn.
Serve cachapas with sour cream or guacamole for extra creaminess and flavor contrast.

Storage

Store cooked cachapas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat to keep them crisp and melt the cheese again. Avoid microwaving to prevent sogginess.

How to Serve

This image shows four thick, golden brown grilled sandwiches arranged on a wooden board. Each sandwich is cut in half, showing three layers: a crispy outer layer with a toasted yellow color and some green herb sprinkles, a middle layer of melted white cheese oozing out, and a thin layer of cooked reddish-brown bacon inside. To the left of the sandwiches is a small white bowl filled with dark dipping sauce sprinkled with green herbs and red chili flakes. The background is a white marbled texture with a grey cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned?

Yes, thaw the frozen corn completely and drain any excess water before blending to maintain the right batter consistency.

How can I make cachapas vegan?

Replace the egg with a flax egg or a commercial egg replacer and use a plant-based cheese or omit the cheese entirely. Use vegetable oil or vegan butter for cooking and serving.