Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are delicious Venezuelan sweet corn pancakes that offer a perfect balance of sweetness and savory melted cheese. Soft and golden with a slight crisp, they make an irresistible snack or meal any time of day.

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

1. 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 some texture from the corn kernels.
2. Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. When hot, spoon about 60 ml of batter per cachapa onto the skillet, spreading it into a round shape. Cook each side for 3 to 4 minutes until golden brown and crisp.
3. Step 3: Place several slices of mozzarella cheese in the center of each cooked cachapa. Fold it in half, allowing the cheese to melt from the residual heat.
4. Step 4: Top each cachapa with a pat of butter while still warm. Serve immediately, either plain or with your choice of dipping sauce.

Tips & Variations

• For a creamier texture, substitute half the canned corn with fresh corn if available.
• Try using queso fresco or another mild melting cheese in place of mozzarella for an authentic flavor.
• Serve with sour cream, guacamole, or a spicy salsa to add extra layers of flavor.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep them crispy, or microwave covered with a damp paper towel for about 30 seconds. Avoid storing with cheese inside to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without a blender?

Yes, you can finely chop the corn by hand or use a food processor to pulse it into small pieces. The batter will be more textured but will still cook well.

What can I use if I don’t have buffalo mozzarella?

Any soft, mild melting cheese such as mozzarella, queso fresco, or Monterey Jack will work well as a substitute for buffalo mozzarella.

Venezuelan Sweet Corn Cachapas Recipe

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Venezuelan Sweet Corn Cachapas are delicious, sweet corn pancakes made from blended corn, egg, and flour, cooked until golden and filled with melted buffalo mozzarella cheese. This traditional Venezuelan dish is buttery, crisp on the outside, and soft with a sweet corn flavor inside, perfect for breakfast or a savory snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 cachapas 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Batter

• 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)

For the Filling and Serving

• 250 g buffalo mozzarella cheese, sliced
• 2 tablespoons unsalted butter

Instructions

1. Prepare the Batter: In a blender or food processor, combine the drained sweet corn, large egg, all-purpose flour, salt, and granulated sugar. Blend until the mixture is mostly smooth but still retaining a bit of texture from the corn kernels to provide a pleasant bite.
2. Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. When the oil is hot, spoon approximately 60 ml of batter onto the pan, spreading it into a round pancake shape. Cook each cachapa for 3 to 4 minutes on each side until golden brown and crisp on the outside.
3. Add Cheese and Fold: Once cooked, place several slices of buffalo mozzarella cheese into the center of each cachapa. Fold the pancake in half, allowing the residual heat to gently melt the cheese inside.
4. Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately either on their own or with your choice of dipping sauce for extra flavor.

Notes

• You can substitute fresh corn for canned if available; just steam or blanch before blending.
• Adjust the sugar amount to taste if you prefer a less sweet or more savory cachapa.
• Using a non-stick pan helps prevent sticking and achieves even browning.
• Buffalo mozzarella provides a creamy, melt-in-mouth texture, but other soft melting cheeses can be used.
• Serve hot for the best texture and flavor experience.

Keywords: Venezuelan cachapas, sweet corn pancakes, corn pancakes with cheese, traditional Venezuelan breakfast, buffalo mozzarella cachapas