Name: Venezuelan Sweet Corn Cachapas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Venezuelan
Ingredients: 400 g canned sweet corn, drained; 1 large egg; 35 g all-purpose flour; 1 teaspoon salt; 2 tablespoons granulated sugar; 2 tablespoons vegetable oil (for cooking); 250 g buffalo mozzarella cheese, sliced; 2 tablespoons unsalted butter

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Introduction

Cachapas are a delicious Venezuelan sweet corn pancake, rich with the natural sweetness of corn and the gooey goodness of melted mozzarella. This simple recipe captures the authentic flavors, perfect for a comforting breakfast or snack.

A round wooden bowl holds six golden brown sandwiches, each with two thick, crispy bread layers that are toasted unevenly, showing deep browns and yellow patches. Between the bread layers, there is melted white cheese oozing out and pieces of dark red bacon. The sandwiches are sprinkled with finely chopped green herbs on top, giving a fresh contrast to the warm, toasty colors. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g canned sweet corn, drained
1 large egg

35 g all-purpose flour
1 teaspoon salt

2 tablespoons granulated sugar
2 tablespoons vegetable oil

250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter

Instructions

Step 1: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth but still slightly textured to keep some corn kernels intact.

Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. When hot, spoon about 60 ml of the batter onto the pan, spreading it into a round shape. Cook each cachapa for 3–4 minutes on each side until golden brown and crisp.
Step 3: Place several slices of mozzarella cheese in the center of each cooked cachapa and fold it in half. Let the cheese melt from the residual heat before serving.
Step 4: Top each warm cachapa with a pat of butter and serve immediately, either on its own or with your favorite dipping sauce.

Tips & Variations

For extra flavor, add a pinch of ground cinnamon or a splash of vanilla extract to the batter.
Substitute mozzarella with queso fresco or Monterey Jack for a different cheese experience.
Use fresh corn kernels instead of canned for a more vibrant taste and texture.

Serve with sour cream, guacamole, or a spicy salsa for added zest.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep them crispy, or microwave briefly until warmed through. Avoid long reheating to prevent sogginess.

How to Serve

The image shows a wooden board with four golden brown, round stuffed pancakes stacked closely. Each pancake is thick with a crispy, browned outer layer that has a slightly rough texture. The pancakes are cut open to show a gooey white melted cheese layer inside, along with a reddish-brown cooked meat filling. The top of the pancakes is sprinkled with small bits of green herbs. To the left of the pancakes is a small white bowl filled with dark dipping sauce that has green herbs and red spices floating on the surface. The whole scene is set on a white marbled surface with a soft cloth napkin partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it refrigerated. Stir well before cooking as the mixture may settle.

What if I don’t have buffalo mozzarella?

Regular mozzarella or other meltable cheeses like Monterrey Jack or even mild cheddar can be used as a substitute with tasty results.