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Venezuelan Sweet Corn Cachapas

Traditional Venezuelan sweet corn pancakes filled with cheese, golden, tender, and perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast, Brunch
Cuisine: Latin American, Venezuelan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh sweet corn kernels
  • 1 tbsp sugar optional
  • 0.5 tsp salt
  • 0.25 cup whole milk
  • 2 tbsp cornmeal optional
  • 1 tbsp melted butter
  • 1 tbsp vegetable oil for cooking
  • 8 slices mozzarella or queso fresco

Equipment

  • Blender or food processor
  • Mixing bowl
  • Non-stick skillet
  • Spatula

Method
 

  1. Blend corn kernels, sugar, salt, milk, and melted butter until slightly textured.
  2. Stir in cornmeal if using to thicken batter.
  3. Heat oiled skillet over medium heat.
  4. Pour 1/2 cup batter and spread into circle.
  5. Cook 3-5 minutes until golden, then flip.
  6. Cook additional 3-4 minutes until done.
  7. Add cheese to one half, fold and warm 1 minute.
  8. Serve warm and enjoy.

Notes

For authentic flavor use queso de mano if available. Batter should be thick but spreadable.