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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Easy Cheesy Delights at Home

Experience the deliciousness of Venezuelan Sweet Corn Cachapas, crispy and gooey corn pancakes that are a comforting treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn fresh or thawed frozen corn
  • 1 large Egg
  • 1 cup All-Purpose Flour
  • 1 teaspoon Salt
  • 2 tablespoons Granulated Sugar or honey
For Cooking
  • 2 tablespoons Vegetable Oil for frying
  • 4 tablespoons Unsalted Butter for serving
For the Filling
  • 1 cup Buffalo Mozzarella Cheese or queso de mano

Equipment

  • Blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Blend the sweet corn, egg, flour, salt, and sugar in a blender until mostly smooth with some texture remaining.
  2. Heat a large skillet over medium heat with vegetable oil until shimmering.
  3. Pour 60 ml of the corn batter onto the skillet for each cachapa, cooking until golden brown, then flip.
  4. Add buffalo mozzarella to the center of each cachapa and fold in half to melt the cheese.
  5. Serve warm topped with unsalted butter and enjoy fresh off the griddle.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For the best flavor and texture, use fresh or thawed frozen sweet corn and the freshest buffalo mozzarella cheese. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.

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