Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are a beloved Venezuelan treat featuring a sweet corn pancake filled with creamy mozzarella cheese. Crispy on the outside and tender inside, these savory-sweet pancakes make a perfect snack or light meal. Let’s dive into how to make authentic sweet corn cachapas at home.

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 but still has 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 the batter per cachapa onto the pan, spreading it into a round shape. Cook for 3–4 minutes on each side, until golden brown and crisp.
3. Step 3: Place several slices of mozzarella cheese in the center of each cooked cachapa and fold it in half. Allow the cheese to melt with the residual heat.
4. Step 4: Top each warm cachapa with a pat of butter and serve immediately, either with your favorite dipping sauce or on its own.

Tips & Variations

• Use fresh corn when in season for a sweeter, more vibrant flavor.
• Substitute mozzarella with queso fresco or a mild melting cheese if buffalo mozzarella is unavailable.
• Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice twist.
• For a vegan version, replace the egg with a flaxseed slurry and use dairy-free cheese and plant-based butter.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through, to retain their crispness and melty cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What can I serve cachapas with?

Cachapas are delicious served on their own, with a drizzle of honey, or alongside fresh avocado, sour cream, or your favorite dipping sauces for extra flavor.

Venezuelan Sweet Corn Cachapas Recipe

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Venezuelan Sweet Corn Cachapas are delicious, golden corn pancakes made from fresh sweet corn batter, lightly pan-fried to a crisp outside while soft inside, and traditionally filled with melty buffalo mozzarella cheese. This savory-sweet dish is a beloved street food in Venezuela and makes for a comforting breakfast, snack, or light meal.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 cachapas 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 drained sweet corn, large egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it becomes mostly smooth but still retains some texture from the corn kernels for a wholesome bite.
2. Heat the pan: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring an ideal cooking surface for the cachapas.
3. Cook the cachapas: Spoon approximately 60 ml (about 1/4 cup) of batter onto the skillet per cachapa. Spread it gently into a round shape. Cook each side for 3 to 4 minutes or until the cachapa turns golden brown and develops a slightly crisp edge.
4. Add the cheese filling: Once cooked, place several slices of buffalo mozzarella cheese in the center of each hot cachapa. Fold it in half carefully to enclose the cheese, allowing the heat from the cachapa to melt the cheese inside.
5. Finish and serve: While still warm, top each filled cachapa with a pat of unsalted butter to enhance the flavor and richness. Serve immediately, optionally with your favorite dipping sauce or enjoy them as is for an authentic Venezuelan experience.

Notes

• For best flavor, use fresh or high-quality canned sweet corn.
• If buffalo mozzarella is unavailable, fresh mozzarella cheese works well as an alternative.
• The batter can be blended to your preferred consistency depending on whether you like chunkier or smoother cachapas.
• Adjust sugar to taste if you prefer a sweeter or more savory cachapa.
• Cachapas are best served hot to enjoy the melty cheese and crisp exterior.

Keywords: Venezuelan cachapas, sweet corn pancakes, corn cuisine, pan-fried pancakes, cheese-filled cachapas, Latin American recipes