Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are a delicious Venezuelan treat made from sweet corn batter, cooked into golden pancakes and filled with melted cheese. These sweet corn cachapas are easy to prepare and perfect for a comforting breakfast or snack.

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 retains some texture from the corn kernels.
2. Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once hot, spoon about 60 ml of the batter onto the pan, spreading it into a round shape.
3. Step 3: Cook the cachapa for 3–4 minutes on each side, until golden brown and crisp.
4. Step 4: Place several slices of mozzarella cheese in the center of each cooked cachapa and fold it in half, allowing the cheese to melt from the residual heat.
5. Step 5: Top each folded cachapa with a pat of unsalted butter while still warm and serve immediately. Enjoy it as is or with your preferred dipping sauce.

Tips & Variations

• Use fresh corn kernels instead of canned for a more intense corn flavor and slight sweetness.
• Try different cheeses such as queso blanco or a mild cheddar for variation.
• Add a pinch of cinnamon or nutmeg to the batter to enhance the sweetness and aroma.
• If you prefer thinner cachapas, spread the batter more thinly on the skillet.

Storage

Store any 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 warm in a microwave until heated through. Adding fresh cheese after reheating is recommended for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn kernels work wonderfully in this recipe and will add a bright, natural sweetness. Simply remove the kernels from the cob and blend as directed.

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

You can substitute with any mild, meltable cheese like mozzarella, queso fresco, or even Monterey Jack. The key is to use a cheese that melts well and complements the sweet corn flavor.

Venezuelan Sweet Corn Cachapas Recipe

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4.5 from 105 reviews

Venezuelan Sweet Corn Cachapas are delicious, golden pancakes made from fresh sweet corn batter, cooked until crispy on the outside and filled with melted buffalo mozzarella cheese. These sweet and savory treats are perfect for a unique breakfast or snack, combining the natural sweetness of corn with creamy cheese in every bite.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Venezuelan

Ingredients

Scale 1x2x3x

Sweet Corn 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)

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, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still has some texture from the corn kernels.
2. Cook the Pancakes: 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. Spread it into a round shape.
3. Cook Both Sides: Cook each cachapa for about 3 to 4 minutes on one side until it becomes golden brown and crispy, then flip and cook the other side similarly.
4. Add Cheese and Fold: Immediately after cooking, place several slices of buffalo mozzarella cheese in the center of each cachapa. Fold it in half so the residual heat melts the cheese inside.
5. Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either plain or with your preferred dipping sauce.

Notes

• Use fresh or frozen corn if canned is not available, adjusting moisture content accordingly.
• Buffalo mozzarella adds authentic creaminess, but you can substitute with other mild melting cheeses.
• Maintain medium heat to allow cachapas to cook through without burning.
• For a richer flavor, melt butter in the skillet before cooking the cachapas instead of vegetable oil.
• Serve cachapas immediately for best texture and flavor.

Keywords: Venezuelan sweet corn pancakes, cachapas, corn pancakes, mozzarella stuffed pancakes, Latin American snacks