As I flipped the golden pancakes on my skillet, the sweet aroma of corn filled my kitchen, transporting me straight to the vibrant streets of Venezuela. Today, I’m excited to share my recipe for Venezuelan Sweet Corn Cachapas with Melty Mozzarella, a dish that’s as comforting as it is delicious. These delightful corn pancakes offer a unique sweetness combined with a tender texture, perfect for a quick snack or an impressive breakfast. What’s more, these cachapas can easily be adapted to fit dietary needs—whether you’re vegetarian or looking for gluten-free options, I’ve got you covered. With just a few ingredients, you can create a crave-worthy treat that will impress family and friends. Are you ready to bring a taste of Venezuela into your home? Let’s dive in!

Why are Cachapas a Must-Try?

Comforting, cachapas bring the delightful tastes of Venezuelan street food right to your kitchen. Quick to make, you’ll spend just a few minutes preparing these golden pancakes, even on a busy weekday. Customizable, cater to your dietary needs by swapping in gluten-free flour or dairy-free cheese. Flavorsome, the sweet corn perfectly complements the melty mozzarella, creating a mouthwatering treat. Pair them with crispy bacon or drizzle honey for an extra treat! Don’t forget to check out my other favorites like Mexican Cornbread Casserole or Lemon Pistachio Cookies for more delicious ideas!

Venezuelan Sweet Corn Cachapas Ingredients

• Get ready to create a delicious treat!

For the Batter

  • Sweet Corn – Provides the signature sweetness and soft texture of cachapas; use fresh or thawed frozen corn.
  • Large Egg – Adds richness and helps bind the ingredients together snugly.
  • All-Purpose Flour – Provides structure to the pancakes; feel free to substitute with gluten-free flour for a gluten-free version.
  • Salt – Enhances the overall flavor profile and balances the sweetness.
  • Granulated Sugar – Adds a touch of sweetness; honey is a great floral alternative for extra flavor.

For Cooking

  • Vegetable Oil – Used for cooking the cachapas to achieve a golden, crispy exterior; olive oil can be used as a healthy alternative.

For the Filling

  • Buffalo Mozzarella Cheese – Offers a classic creamy filling that melts beautifully; can be replaced with soft cheeses like queso de mano or a dairy-free cheese.

Optional Topping

  • Unsalted Butter – A pat of butter adds richness when cachapas are served warm, elevating their flavor.

These Venezuelan Sweet Corn Cachapas are a must-try and come together with these simple ingredients!

Step‑by‑Step Instructions for Venezuelan Sweet Corn Cachapas

Step 1: Blend the Batter
In a blender, combine sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth, ensuring some corn texture remains to enhance the cachapas. This will take about 30–45 seconds. The batter should look creamy yet still contain small bits of corn.

Step 2: Prepare the Pan
Heat a large skillet or griddle over medium heat for about 3 minutes. Once hot, add a tablespoon of vegetable oil and swirl it around to coat the surface. The oil should shimmer slightly, indicating it’s ready for cooking.

Step 3: Cook the Cachapas
Spoon about 60 ml of the batter onto the hot skillet for each cachapa, gently spreading it into a circle with a spatula. Cook for 3–4 minutes, or until the edges start to set and the bottom is golden brown. Flip carefully and cook the other side for another 3–4 minutes until crisp and golden.

Step 4: Add the Cheese
Once cooked, place slices of buffalo mozzarella in the center of each cachapa. Fold them in half to allow the cheese to melt gently inside. Cook for an additional 1–2 minutes, watching for the cheese to become gooey and irresistible.

Step 5: Serve Warm
Top each cachapa with a pat of unsalted butter while still warm, allowing it to melt over the surface. Serve immediately for the best experience, either plain or with your favorite dipping sauce to enhance the flavors of these delightful Venezuelan Sweet Corn Cachapas.

Expert Tips for Venezuelan Sweet Corn Cachapas

  • Fresh Ingredients: Use the freshest corn possible for the sweetest flavor and best texture. Frozen corn works in a pinch, but fresh is key!

  • Texture Matters: Blend the corn mixture until just mostly smooth. Overblending will turn the batter too creamy and lose that delightful corn texture.

  • Cooking Oil: Make sure your oil is hot enough before adding the batter. A shimmering surface indicates it’s ready; this helps create that crispy exterior.

  • Cheese Choices: Choose high-quality buffalo mozzarella for the best melting experience. For a dairy-free version, try cashew or almond-based cheeses.

  • Storage Solution: Unfilled cachapas can be stored in an airtight container for up to three days. Reheat in a dry skillet to keep them crispy for ultimate enjoyment!

Make Ahead Options

These Venezuelan Sweet Corn Cachapas are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance. Simply blend the sweet corn, egg, flour, salt, and sugar as directed, then store the batter in an airtight container in the refrigerator. This will save you time on busy mornings. You can also cook the cachapas without the cheese filling and refrigerate for up to 3 days; just remember to separate them with parchment paper to prevent sticking. When ready to serve, heat a skillet, add the cheese filling, and briefly warm the cachapas, allowing the cheese to melt for just as delicious results. Enjoy the convenience of homemade goodness anytime!

How to Store and Freeze Venezuelan Sweet Corn Cachapas

  • Fridge: Place unfilled cachapas in an airtight container, layered with parchment paper, and store for up to three days. Reheat in a dry skillet to retain crispiness.

  • Freezer: Stack unfilled cachapas with parchment between them and freeze for up to one month. To enjoy, reheat directly from frozen on a skillet, then fill with cheese as needed.

  • Reheating: For best results, reheat cachapas on the stovetop over medium heat to ensure they regain their delightful crispiness and warmth. Enjoy fresh, comforting Venezuelan Sweet Corn Cachapas each time!

Venezuelan Sweet Corn Cachapas Customization

Feel free to explore these delightful variations and make these cachapas your own!

  • Dairy-Free: Substitute buffalo mozzarella with queso de mano or a plant-based cheese for a creamy, vegan-friendly version. Transform this classic recipe while still indulging in its delightful textures.

  • Gluten-Free: Swap all-purpose flour with a gluten-free blend, like almond or coconut flour. You’ll enjoy the same fluffy texture without compromising on taste!

  • Sweet Touch: Drizzle honey or maple syrup over the cachapas for an extra hint of divine sweetness. This simple addition can elevate your breakfast or snack time experience!

  • Savory Addition: Add cooked, crumbled bacon or sautéed vegetables into the batter for a flavorful twist. These enhancements bring layers of taste that perfectly complement the sweet corn.

  • Spice It Up: Mix in some diced jalapeños or sprinkle chili flakes into the batter for a delicious kick. A hint of heat transforms your cachapas into a true culinary adventure!

  • Fresh & Zesty: Top the finished cachapas with avocado slices and a squeeze of lime for a refreshing touch. This brightens up the flavors, making them even more irresistible.

  • Cheesy Variety: Experiment with different cheeses such as queso fresco or pepper jack for a zesty surprise. The melting characteristics will still be delightful, lending a unique flavor profile to your cachapas.

Try these variations and personalize your Venezuelan Sweet Corn Cachapas to suit your taste! For more delicious home-cooked ideas, don’t forget to check out my recipes for Corned Beef Hash or indulge in some Lemon Pistachio Cookies for a sweet treat!

What to Serve with Venezuelan Sweet Corn Cachapas

Elevate your mealtime experience with delicious sides and drinks that beautifully complement these golden, cheesy delights.

  • Crispy Bacon: The salty, savory crunch of bacon adds an irresistible contrast to the sweet corn flavor of the cachapas.
  • Avocado Slices: Creamy avocado not only brings freshness but also a luscious texture that balances the warm cachapas.
  • Spicy Salsa: A vibrant, zesty salsa brings heat and brightness, creating a perfect pairing that excites every bite.
  • Honey Drizzle: Enhance the sweetness of cachapas by drizzling honey on top, offering a delightful floral contrast that elevates the dish.
  • Fresh Mango Salad: This tropical salad adds a refreshing burst of flavor, with juicy mangoes balancing the richness of the mozzarella.
  • Garlic Aioli: A rich, creamy garlic aioli serves as a delectable dipping sauce, enhancing the flavor of each warm cachapa.
  • Iced Tea: A glass of refreshing iced tea complements the meal well, offering a cool, subtly sweet balance to the rich flavors.
  • Chili Pepper Hot Sauce: For those who love a kick, a few drops of hot sauce can add exciting heat, perfectly matching the sweetness of the cachapas.
  • Pineapple Mojito: A tropical cocktail with mint and lime gives that refreshing lift, making it a delightful combination with sweet corn cachapas.

Venezuelan Sweet Corn Cachapas Recipe FAQs

What type of corn should I use for cachapas?
I recommend using fresh sweet corn for the best flavor and texture! If fresh corn isn’t available, thawed frozen corn works well too. Just keep in mind that the kernels should be blended until mostly smooth, retaining some texture for that authentic feel.

How should I store leftover cachapas?
Leftover unfilled cachapas can be placed in an airtight container, layered with parchment paper to prevent sticking, and stored in the refrigerator for up to 3 days. When you’re ready to enjoy them, reheat in a dry skillet over medium heat for that crispy, just-cooked texture.

Can I freeze cachapas? How?
Absolutely! To freeze unfilled cachapas, stack them with parchment paper in between each layer and place them in a freezer-safe container. They can be stored for up to one month. For reheating, simply take them directly from the freezer, warm them in a skillet until hot, and then add your cheese filling.

What should I do if my cachapas are sticking to the pan?
If sticking occurs, make sure your skillet is adequately heated and well-oiled before adding the batter. Adding a bit more oil can also help create that lovely crispiness and prevent sticking. If they still stick, let them cook a little longer to develop a nice crust before attempting to flip.

Are Venezuelan sweet corn cachapas safe for those with dairy allergies?
Definitely! You can make them dairy-free by swapping out buffalo mozzarella for plant-based cheese options. Cheeses made from nuts or soy can work wonderfully in providing that creamy texture without any dairy, so don’t hesitate to get creative with your filling choices!

How long can I keep the cachapas in the freezer?
Cachapas can be kept in the freezer for up to one month. Just ensure they’re layered with parchment and stored in an airtight container. When you’re ready to enjoy them, you can pull them out and heat them directly from frozen, filling them with cheese just before serving.

Venezuelan Sweet Corn Cachapas

Savory Venezuelan Sweet Corn Cachapas with Melty Mozzarella

Experience the deliciousness of Venezuelan Sweet Corn Cachapas, golden corn pancakes filled with melty mozzarella, a perfect breakfast dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups sweet corn fresh or thawed frozen corn
  • 1 large egg
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar honey is a great alternative
For Cooking
  • 2 tablespoons vegetable oil can use olive oil
For the Filling
  • 1 cup buffalo mozzarella cheese can replace with dairy-free cheese
Optional Topping
  • 2 tablespoons unsalted butter adds richness when cachapas are served warm

Equipment

  • Blender
  • Large skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Blend the batter: In a blender, combine sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth, leaving some corn texture.
  2. Prepare the pan: Heat a skillet over medium heat for 3 minutes. Add vegetable oil and coat the surface.
  3. Cook the cachapas: Spoon 60 ml of the batter onto the skillet and cook for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes.
  4. Add the cheese: Place buffalo mozzarella slices in the center of each cachapa, fold them in half and cook for 1-2 minutes until cheese is melted.
  5. Serve warm: Top with unsalted butter while warm and serve immediately, either plain or with dipping sauce.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Using the freshest corn provides the best flavor. You can store unfilled cachapas in an airtight container for up to three days. Reheat on a skillet for optimal crispiness.

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