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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.
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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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