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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Comfort Food Bliss at Home

Experience the delightful Venezuelan Sweet Corn Cachapas, golden pancakes filled with melted mozzarella—a perfect comfort food anytime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 cups Sweet Corn Fresh or thawed frozen corn
  • 1 large Egg Binds the batter
  • 1 cup All-Purpose Flour Gluten-free option available
  • 1 teaspoon Salt Enhances flavor
  • 2 tablespoons Granulated Sugar Can substitute with honey
  • 2 tablespoons Vegetable Oil For frying
Filling
  • 1 cup Buffalo Mozzarella Or replace with queso de mano or queso fresco
Serving
  • 2 tablespoons Unsalted Butter Optional, for richness

Equipment

  • Blender
  • Non-stick skillet

Method
 

Cooking Instructions
  1. Blend together sweet corn, egg, flour, salt, and sugar until mostly smooth with some texture.
  2. Preheat a non-stick skillet over medium heat and add vegetable oil.
  3. Pour 60 ml of batter for each cachapa into the skillet, cook for 3-4 minutes until golden, flip and cook for another 3-4 minutes.
  4. Add mozzarella in the center of each cachapa, fold in half and let the cheese melt.
  5. Serve warm with a dollop of butter, enjoy!

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best results, store leftovers unfilled and reheat in a dry skillet. Customize toppings to your liking!

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