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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Warm, Cheesy Comfort Awaits

Enjoy the vibrant flavors of Venezuelan Sweet Corn Cachapas, warm, cheesy pancakes that bring comfort in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn Fresh or thawed frozen corn
  • 1 Egg Binds the mixture
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon Salt Enhances overall flavor
  • 2 tablespoons Granulated Sugar Can be replaced with honey
For Cooking
  • 2 tablespoons Vegetable Oil For frying
  • 1 tablespoon Unsalted Butter Optional topping
For the Filling
  • 1 cup Buffalo Mozzarella Cheese Can swap for queso de mano or plant-based cheese

Equipment

  • Blender
  • non-stick skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Blend the butter by combining sweet corn, egg, all-purpose flour, salt, and sugar in a blender until mostly smooth.
  2. Heat a non-stick skillet over medium heat and add vegetable oil until shimmering.
  3. Spoon about 60 ml of the batter into the skillet, spreading into round shapes about ¼ inch thick.
  4. Cook cachapas for 3–4 minutes on one side until golden brown; flip and cook for another 3–4 minutes.
  5. Add mozzarella cheese to the center of each cachapa and fold them in half to melt the cheese.
  6. Serve warm, optionally topped with unsalted butter.

Nutrition

Serving: 1cachapaCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 250mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

For best results, use fresh sweet corn and ensure your skillet is properly heated for a crispy texture.

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