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Venezuelan Sweet Corn Cachapas Recipe

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4.8 from 107 reviews

Venezuelan Sweet Corn Cachapas are deliciously sweet and savory corn pancakes made from fresh corn batter, pan-fried to golden perfection, and filled with melted buffalo mozzarella cheese. These traditional treats are slightly crisp on the outside, soft and slightly textured inside, and are topped with butter for extra richness. Perfect as a breakfast, snack, or light meal.

Ingredients

Cachapa Batter

  • 400 g canned sweet corn, drained
  • 1 large egg
  • 35 g all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar

For Pan-Frying

  • 2 tablespoons vegetable oil

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 sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still retains some texture from the corn kernels for authenticity and an enjoyable bite.
  2. Heat the Pan: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow it to heat up until hot enough for frying, ensuring the cachapas cook evenly and develop a nice golden crust.
  3. Cook the Cachapas: Spoon approximately 60 ml of the batter onto the hot pan for each cachapa, spreading it into a round pancake shape. Cook for 3–4 minutes on each side until they are golden brown and crisp on the outside.
  4. Add the Cheese Filling: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa while still hot. Fold the cachapa in half, allowing the residual heat to melt the cheese inside deliciously.
  5. Serve with Butter: Top each warm cachapa with a pat of unsalted butter to enhance flavor and richness. Serve immediately on their own or with your favorite dipping sauce.

Notes

  • Use fresh or canned sweet corn for convenience; fresh corn will give a more vibrant flavor.
  • If the batter is too thick, add a small splash of milk or water to achieve desired consistency.
  • Cooking temperature is key: medium heat prevents burning while allowing thorough cooking.
  • Buffalo mozzarella provides a creamy filling, but you can substitute with other melting cheeses like mozzarella or queso fresco.
  • Cachapas are best served hot to enjoy the melted cheese and buttery finish.

Find it online: https://forkvista.com/venezuelan-sweet-corn-cachapas-recipe/