Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are traditional Venezuelan sweet corn pancakes that are tender, slightly sweet, and perfect for a comforting meal or snack. Filled with creamy buffalo mozzarella cheese and topped with butter, they offer a delicious blend of flavors and textures.

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 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 vegetable oil. When hot, pour about 60 ml of batter per cachapa onto the pan, 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, then fold it in half. Allow the cheese to melt with the residual heat.
4. Step 4: Add a pat of unsalted butter on top of each warm cachapa and serve immediately. Enjoy with your favorite dipping sauce or on its own.

Tips & Variations

• For a richer flavor, try using fresh corn instead of canned and adjust the sweetness accordingly.
• Substitute buffalo mozzarella with a mild melting cheese like Monterey Jack if preferred.
• Serve cachapas with guacamole or a spicy salsa for an added kick.

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 maintain crispness, and add fresh cheese if desired for a melted effect.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas vegan?

Yes, you can replace the egg with a flax or chia egg and use vegan butter and cheese alternatives to make cachapas vegan-friendly.

What is the best way to reheat cachapas?

Reheat cachapas in a non-stick skillet over low heat to keep them crispy and warm the cheese inside without drying out the pancake.

Venezuelan Sweet Corn Cachapas Recipe

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4.6 from 138 reviews

This traditional Venezuelan Sweet Corn Cachapas recipe features golden, crispy corn pancakes filled with creamy buffalo mozzarella cheese. Made with sweet corn, eggs, flour, and a hint of sugar, these skillet-cooked patties are lightly buttered and perfect served warm for a delightful snack or meal.

• Author: luca
• 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

Batter 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

Filling and Finishing

• 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 slightly textured from the corn kernels, ensuring a good consistency for cooking.
2. Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once the oil is hot, spoon about 60 ml of batter onto the pan per cachapa, spreading it out into a round shape. Cook each side for 3 to 4 minutes until the pancake turns golden brown and crisp.
3. Add Cheese and Fold: After cooking, place several slices of buffalo mozzarella cheese onto the center of each cachapa. Fold the pancake in half so the cheese melts inside, warmed by the residual heat.
4. Butter and Serve: While still warm, top each cachapa with a pat of unsalted butter. Serve immediately, either plain or with your favorite dipping sauce, to enjoy the rich, melted cheese and sweet corn flavor.

Notes

• Using canned sweet corn saves time, but fresh corn can be used for a more vibrant flavor; reduce added sugar if using very sweet fresh corn.
• Ensure the skillet is properly heated to get a crisp exterior on the cachapas without burning.
• Use buffalo mozzarella for authentic creaminess; substitute with fresh mozzarella if unavailable.
• Serve immediately as cachapas are best enjoyed hot and fresh.

Keywords: Venezuelan cachapas, sweet corn pancakes, corn and cheese pancakes, buffalo mozzarella cachapas, Latin American snacks