Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are Venezuelan sweet corn pancakes that offer a delightful blend of sweet and savory flavors. Made with fresh corn and filled with melted buffalo mozzarella, these golden treats are perfect for a comforting breakfast or snack.

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 drained 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 onto the pan, spreading it into a round shape.
3. Step 3: Cook each cachapa for 3–4 minutes on each side until golden brown and crisp.
4. Step 4: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa, then fold it in half to allow the cheese to melt from the residual heat.
5. Step 5: Top each cachapa with a pat of unsalted butter while still warm and serve immediately. Enjoy them plain or with your favorite dipping sauce.

Tips & Variations

• Use fresh corn instead of canned for a more vibrant flavor and texture.
• Substitute buffalo mozzarella with queso fresco or mozzarella cheese if preferred.
• Add a pinch of cinnamon or vanilla extract to the batter for a subtle aromatic twist.
• Serve with a side of guava paste or sour cream for added contrast.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat to restore crispness and melt the cheese again. Avoid microwaving as it may make them soggy.

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 up to 24 hours in advance and keep it refrigerated. Stir well before cooking.

What if I don’t have buffalo mozzarella?

Regular mozzarella or queso fresco work well as substitutes, providing a similar creamy texture and mild flavor.

Venezuelan Sweet Corn Cachapas Recipe

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Venezuelan Sweet Corn Cachapas are crispy, golden corn pancakes filled with melted buffalo mozzarella, offering a deliciously sweet and savory treat. Made with simple ingredients like sweet corn, flour, and cheese, these traditional Venezuelan pancakes are perfect for breakfast, brunch, or a comforting snack.

• Author: Bella
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Venezuelan

Ingredients

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Batter

• 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)

Filling and Finishing

• 250 g buffalo mozzarella cheese, sliced
• 2 tablespoons unsalted butter, for topping

Instructions

1. Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still retains some texture from the corn kernels for an authentic bite.
2. Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once the pan is hot, spoon about 60 ml of the batter per cachapa onto the surface, spreading it into a round shape. Cook each side for 3 to 4 minutes until golden brown and crisp.
3. Add Cheese and Fold: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa and fold it in half. Allow the cheese to melt from the residual heat of the pancake.
4. Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either on its own or with your favorite dipping sauce for added flavor.

Notes

• Use canned sweet corn for convenience, but fresh corn can be boiled and used if preferred.
• Adjust the sugar to taste depending on the sweetness of the corn.
• Cooking on medium heat ensures the cachapas cook through without burning.
• Serve hot for the best experience as the cheese melts beautifully inside the warm pancakes.
• Variations include adding herbs like cilantro or a pinch of pepper for extra flavor.

Keywords: Venezuelan cachapas, sweet corn pancakes, corn and cheese pancakes, traditional Venezuelan recipe, breakfast pancakes, savory corn pancakes