Venezuelan Sweet Corn Cachapas are thick, tender corn pancakes made from blended fresh corn kernels, lightly sweetened and pan-cooked until golden. Traditionally filled with queso de mano or mozzarella-style cheese, they melt beautifully inside, creating a perfect balance of sweet and savory.

In many Venezuelan homes, the sound of corn grinding is more than just kitchen noise—it’s tradition. Cachapas are not simply corn pancakes; they are memory-filled comfort food. Made from fresh sweet corn rather than cornmeal, cachapas sit beautifully between a pancake and a flatbread, with a naturally sweet flavor that pairs perfectly with salty, melty cheese.

This dish represents simplicity done right. No complicated techniques. No unnecessary steps. Just fresh ingredients, gentle heat, and patience. Cachapas are eaten for breakfast, lunch, or dinner, served from roadside stands, family kitchens, and celebrations alike. Once you try them homemade, you’ll understand why they are deeply loved across Venezuela and beyond.

Why You’ll Fall in Love with Cachapas

Naturally sweet from fresh corn
No yeast, no waiting time
Gluten-free option available
Perfect for breakfast, brunch, or dinner
Authentic Latin American comfort food

Ingredients

For the Cachapa Batter

3 cups fresh sweet corn kernels (or frozen, thawed)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons cornmeal or all-purpose flour
1 tablespoon melted butter
¼ cup milk

For Filling & Cooking

1 ½ cups sliced mozzarella or queso de mano
Butter or oil for cooking

Instructions

Add corn kernels, sugar, salt, milk, melted butter, and cornmeal to a blender.
Blend until thick but slightly textured—do not over-blend.
Heat a nonstick skillet over medium heat and grease lightly with butter.
Pour about ½ cup batter per cachapa into skillet, spreading gently.
Cook 3–4 minutes until bubbles form and underside is golden.
Flip carefully and cook another 2–3 minutes.
Add cheese to one half, fold, and cook until cheese melts.
Serve hot with extra butter or cream.

Authentic Tips for Perfect Cachapas

Fresh corn gives best flavor
Batter should be thicker than pancake batter
Cook low and slow for golden color
Use salty cheese for balance

Serving Ideas

With butter and fresh cream
As a sandwich with ham
With avocado slices
Alongside scrambled eggs

Storage & Reheating

Refrigerate up to 2 days
Reheat on skillet, not microwave
Freeze batter up to 1 month