Name: Venezuelan Sweet Corn Cachapas Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Venezuelan
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 (for cooking); 250 g buffalo mozzarella cheese, sliced; 2 tablespoons unsalted butter

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Introduction

Cachapas are delicious Venezuelan sweet corn pancakes that are crispy on the outside and tender inside, filled with creamy mozzarella cheese. This simple recipe combines sweet corn and a few pantry staples to create a comforting, flavorful dish perfect for breakfast, snack, or light dinner.

A close-up view of six golden-brown, thick pancakes with a slightly crispy texture on the outside, filled with melted white cheese that oozes out between the layers. Each pancake is garnished with small pieces of crispy reddish-brown bacon inside, and finely chopped green herbs sprinkled on top. The pancakes are arranged in a white bowl with a dark brown wooden texture, sitting on a white marbled surface. The colors highlight the contrast between the warm golden pancakes, the creamy white cheese, and the fresh green herb bits. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a blender or food processor, combine the drained sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth, leaving a little texture from the corn kernels for a pleasant bite.
Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. When hot, spoon about 60 ml of the batter onto the pan, spreading it into a round shape.
Step 3: Cook each cachapa for 3 to 4 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for the same amount of time.
Step 4: Place several slices of buffalo mozzarella cheese on the center of each cooked cachapa and fold it in half. Allow the cheese to melt with the heat from the pancake.
Step 5: While still warm, top each folded cachapa with a pat of unsalted butter and serve immediately, either plain or with your favorite dipping sauce.

Tips & Variations

For a richer flavor, you can substitute some of the all-purpose flour with cornmeal.
If buffalo mozzarella isn’t available, fresh mozzarella or a mild melting cheese works well as a substitute.
Add a pinch of cinnamon or a splash of vanilla extract to the batter for a sweet twist.
Serve with sour cream, guacamole, or a simple tomato salsa to add more layers of flavor.

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 crispiness and help the cheese melt again. Avoid microwaving as it can make them soggy.

How to Serve

The image shows six sandwich-like pieces in a round white plate, arranged in a circular pattern. Each piece has two golden-brown, crispy, grilled bread layers with a slightly uneven surface. Between these layers, there is a visible layer of melted white cheese and slices of crispy dark reddish-brown bacon, slightly oozing cheese and bacon edges. The top bread layers are sprinkled with small bits of chopped green herbs, adding a fresh contrast to the warm tones. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without a blender?

Yes, you can finely mash the drained corn with a fork and whisk together the remaining ingredients by hand. The texture will be chunkier, which some people prefer.

What can I use instead of buffalo mozzarella?

If buffalo mozzarella is not available, fresh mozzarella, queso fresco, or any mild melting cheese make great alternatives that will still provide that creamy filling.