Venezuelan Sweet Corn Cachapas
Fresh, golden corn folded into tender pancakes, these cachapas are crispy at the edges and soft and sweet in the middle – a delightful comfort food that takes under 30 minutes to prepare.
Ingredients
Main Ingredients
- 2 cups Sweet Corn (fresh or thawed frozen) Look for plump kernels; thaw and drain frozen corn to avoid watery batter.
- 1 large Egg Adds moisture; can substitute with a flax egg.
- 1 cup All-Purpose Flour Choose unbleached; can use gluten-free blend.
- 1 teaspoon Salt Enhances flavor.
- 2 tablespoons Granulated Sugar Can substitute with honey.
- 2 tablespoons Vegetable Oil For frying.
- 2 tablespoons Unsalted Butter For serving.
- 200 grams Buffalo Mozzarella Cheese For a creamy filling; can substitute with queso fresco.
Instructions
Preparation
- Add the sweet corn, egg, flour, salt, and sugar to a food processor or blender. Pulse until slightly chunky but mostly blended.
- Warm a heavy skillet or cast-iron pan over medium heat, adding a thin film of vegetable oil. Heat until the oil shimmers.
Cooking
- Spoon 1/3 to 1/2 cup portions of batter into the skillet. Flatten slightly to create a thick pancake shape. Cook for 2–4 minutes per side until golden brown.
- When the second side is nearly done, add a slice or shredded portion of mozzarella to one cachapa, fold, and let sit for 30–60 seconds to melt the cheese.
Plating
- Transfer to a plate, brush lightly with unsalted butter, and serve hot.
Notes
Keep the pan at medium heat to avoid burning. Use a heavy skillet for even browning. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.