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Venezuelan Sweet Corn Cachapas

Thick Venezuelan corn pancakes made with fresh corn and filled with melted cheese for a sweet and savory comfort dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cachapas
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh corn kernels
  • 0.5 cup whole milk
  • 2 tbsp granulated sugar
  • 0.5 cup fine cornmeal
  • 0.5 tsp salt
  • 2 eggs large
  • 2 tbsp unsalted butter melted
  • 8 oz queso de mano or mozzarella sliced

Equipment

  • Blender
  • Mixing bowl
  • Nonstick skillet
  • Spatula

Method
 

  1. Blend corn, milk, sugar, and salt until mostly smooth.
  2. Transfer to bowl and stir in cornmeal, eggs, and melted butter.
  3. Heat buttered skillet over medium heat.
  4. Pour batter onto skillet and cook until golden.
  5. Flip, add cheese, fold, and cook until melted.

Notes

Best served fresh and hot for ideal texture.