Venezuelan Sweet Corn Cachapas
Golden sweet corn pancakes filled with melty mozzarella, buttery, crisp on the outside, and soft inside for a classic Venezuelan favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (4 cachapas)
- Category: Snack, Breakfast
- Method: Pan-Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
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 & Serving
250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter
Instructions
Make the Batter
Add the sweet corn, egg, flour, salt, and sugar to a blender or food processor. Blend until mostly smooth, leaving some corn texture.
Heat the Pan
Heat a large skillet or griddle over medium heat and add the vegetable oil.
Cook the Cachapas
Spoon about 60 ml (¼ cup) of batter onto the pan for each cachapa, gently spreading into a round.
Cook for 3–4 minutes per side, until golden brown and lightly crisp.
Add the Cheese
Place mozzarella slices in the center of each cachapa and fold in half. Let the residual heat melt the cheese.
Finish & Serve
Top with a small pat of butter and serve immediately, plain or with your favorite dipping sauce.
Notes
Blend just until smooth to keep bits of corn for better texture and flavor.
Traditional cachapas are sweet—adjust sugar slightly to taste if preferred.
Serve hot for the best cheese pull.
Find it online: https://allcookedup.com/venezuelan-sweet-corn-cachapas/
