Description

These Venezuelan Sweet Corn Cachapas offer a delightful balance of sweet and savory. Crafted from fresh sweet corn, they are pan-fried to a golden perfection, yielding a tender, slightly textured interior and a subtly crisp exterior. Each cachapa is generously filled with a creamy, melted white cheese, providing a rich, gooey contrast that perfectly complements the natural sweetness of the corn.

Ingredients

Scale

3 cups fresh or frozen sweet corn kernels, thawed and drained
1/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder (optional, for a lighter texture)
8 ounces mozzarella cheese, sliced or shredded (or queso fresco/queso de mano)

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Instructions

In a blender or food processor, combine the sweet corn kernels, milk, melted butter, flour, sugar, salt, and baking powder (if using). Blend until mostly smooth but still with some texture from the corn. Avoid over-blending into a completely smooth paste.
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Pour about 1/4 cup of batter per cachapa onto the hot skillet, spreading slightly to form a round pancake approximately 4-5 inches in diameter. Cook 2-3 cachapas at a time, depending on the size of your skillet.
Cook for 3-5 minutes per side, or until golden brown and cooked through. The edges should appear set, and small bubbles may form on the surface.
Once flipped, place a slice or a generous portion of shredded cheese on one half of each cachapa. Cook for another 1-2 minutes, then gently fold the cachapa in half over the cheese, or place another cooked cachapa on top to create a sandwich.
Continue cooking for an additional 1-2 minutes, pressing gently, until the cheese is fully melted and gooey.
Remove from the skillet and serve immediately. Repeat with the remaining batter and cheese.

Notes

For the most authentic flavor, use fresh sweet corn. If using frozen, ensure it is completely thawed and well-drained.

Do not over-blend the corn mixture; a slightly coarse texture is traditional for cachapas.

Adjust the amount of sugar to your preference, as the sweetness of corn can vary.

Serve cachapas immediately while the cheese is warm and delightfully gooey.

Experiment with different melting cheeses like Monterey Jack or a mild provolone if mozzarella is not preferred.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 410 kcal
Fat: 20 g
Carbohydrates: 42 g
Protein: 18 g