Venezuelan Sweet Corn Cachapas Recipe

Introduction

Venezuelan Sweet Corn Cachapas are delightful corn pancakes with a slightly sweet flavor and a crispy golden exterior. Filled with melted buffalo mozzarella, they make a comforting and satisfying snack or meal.

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, leaving 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 batter per cachapa onto the pan, spreading it into a round shape. Cook each side for 3–4 minutes until golden brown and crisp.
3. Step 3: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa and fold it in half, allowing the cheese to melt with the residual heat.
4. Step 4: While still warm, top each cachapa with a pat of unsalted butter and serve immediately. Enjoy them plain or with your preferred dipping sauce.

Tips & Variations

• For extra flavor, add a handful of finely chopped fresh herbs like cilantro or parsley to the batter.
• Substitute mozzarella with queso fresco or a mild melting cheese if buffalo mozzarella is unavailable.
• Use fresh corn kernels for a more vibrant corn flavor and slightly chunkier texture.

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 maintain crispness and melt the cheese again. Avoid microwaving 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 and whisk the ingredients together until combined, although the texture will be less smooth.

What can I serve with cachapas?

Cachapas are delicious on their own or served with sour cream, guacamole, or a simple salsa for added freshness.

Venezuelan Sweet Corn Cachapas Recipe

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4.6 from 60 reviews

Venezuelan Sweet Corn Cachapas are thick, golden corn pancakes made from sweet corn batter, cooked on a skillet until crisp, then filled with melty buffalo mozzarella cheese. Perfect as a savory breakfast or snack, these cachapas combine the natural sweetness of corn with creamy cheese, enriched with a buttery finish.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Venezuelan

Ingredients

Scale 1x2x3x

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

Filling & Finishing

• 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 granulated sugar. Blend the mixture until it’s mostly smooth but still retains some texture from the corn kernels for added 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 the batter onto the pan for each cachapa. Spread the batter gently into a round shape and cook for 3 to 4 minutes on each side, or until the pancakes are golden brown and crisp.
3. Add Cheese and Fold: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa. Fold the cachapa in half, allowing the residual heat to 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 favorite dipping sauce.

Notes

• For a dairy-free option, substitute buffalo mozzarella with a plant-based cheese alternative.
• Use fresh corn kernels if canned corn is not available, but adjust the batter consistency as needed.
• To enhance flavor, add a pinch of cumin or chili powder to the batter.
• Serve cachapas warm for the best texture and melted cheese experience.

Keywords: Venezuelan cachapas, sweet corn pancakes, buffalo mozzarella, corn recipes, Latin American cuisine, savory pancakes