Name: Venezuelan Sweet Corn Cachapas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 (for serving)

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Introduction

Cachapas are traditional Venezuelan sweet corn pancakes that are crispy on the outside and soft inside, filled with melted mozzarella cheese. This delightful dish combines the natural sweetness of corn with a creamy cheese center, making a perfect treat for breakfast or a snack.

A wooden bowl is filled with six thick, golden-brown sandwiches stacked closely together. Each sandwich has two thick, crispy layers of bread with a golden toasted texture, slightly uneven and browned in spots. Between the bread layers, melted white cheese oozes out, with a few pieces of dark, crispy bacon peeking through. The tops of the sandwiches are sprinkled with finely chopped green herbs and a light dusting of salt crystals, adding a fresh contrast to the warm colors. The bowl sits on a white marbled texture. 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 sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth, but still has some texture from the corn kernels.
Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once hot, spoon about 60 ml of batter per cachapa onto the pan, spreading it into a round shape.
Step 3: Cook the cachapas for 3–4 minutes on each side, until they are golden brown and crisp.
Step 4: Place several slices of mozzarella cheese in the center of each cooked cachapa, then fold it in half. Allow the residual heat to melt the cheese inside.
Step 5: Top each cachapa with a pat of unsalted butter while still warm and serve immediately. Optionally, enjoy with your favorite dipping sauce or simply as is.

Tips & Variations

For extra flavor, try adding a pinch of ground cinnamon or nutmeg to the batter.
Substitute buffalo mozzarella with fresh queso blanco or a mild cheddar for a different taste.
If you prefer a thinner pancake, add a splash of milk to loosen the batter slightly.
Serve cachapas with a side of guasacaca sauce, a Venezuelan avocado and herb dip, for a delicious twist.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat to maintain crispness and melt the cheese again. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a wooden board holding four round sandwiches that are toasted to a golden brown with crispy edges; each sandwich is cut in half showing three layers—the top and bottom layers are thick, golden-brown toasted bread with a slightly rough texture, and the middle layer is white melted cheese oozing out, mixed with reddish brown bacon pieces that look crispy. Next to the sandwiches on the left side is a white bowl filled with a dark dipping sauce with green herbs sprinkled on top. The scene is set on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn can be used. Simply cut the kernels off the cob and use the same quantity. Fresh corn may add a brighter flavor and slightly different texture.

Is it possible to make cachapas vegan?

You can make a vegan version by substituting the egg with a flax egg or mashed banana and using plant-based cheese and butter alternatives.