Venezuelan Sweet Corn Cachapas
Venezuelan sweet corn cachapas are golden, tender corn pancakes made with fresh corn, butter, and a touch of sugar, then folded around stretchy cheese for a quick, satisfying breakfast or snack. They come together in a blender and cook in just minutes, making them perfect for busy mornings or a fun weekend brunch.
Equipment
- Blender
- Large nonstick skillet or griddle
- Wide spatula
- Mixing bowl
Ingredients
- 3 cups fresh corn kernels from about 4 ears
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons melted butter plus more for cooking
- 1 tablespoon sugar
- 1/4 cup masarepa or fine cornmeal
- 1/2 teaspoon salt
- 1 cup shredded queso de mano or low-moisture mozzarella
Instructions
- Place corn kernels, egg, milk, melted butter, sugar, masarepa, and salt in a blender. Pulse until combined but still slightly chunky, about 5-6 pulses. Do not overblend.
- Let batter rest for 5 minutes while heating a large nonstick skillet over medium heat. Add a small pat of butter and swirl to coat.
- Pour about 1/3 cup batter into the skillet and gently spread into a 5- to 6-inch round. Cook until edges are set and bottom is golden with darker spots, 3-4 minutes.
- Flip cachapa with a wide spatula. Immediately sprinkle 2-3 tablespoons shredded cheese over one half. Cook until second side is golden and cheese begins to melt, 2-3 minutes.
- Fold cachapa in half over the cheese, press gently with spatula, and cook 30 seconds more to fully melt cheese. Transfer to a plate.
- Wipe skillet, add more butter, and repeat with remaining batter. Serve warm.
Notes
Storage: Refrigerate cooled cachapas in an airtight container with parchment between layers for up to 3 days. Freeze individually wrapped for up to 2 months.
Reheating: Warm in a nonstick skillet over medium-low heat for 1-2 minutes per side until heated through and edges crisp. Avoid microwave, which makes them gummy.
Best Tips: Use the freshest corn possible for natural sweetness. Pulse batter just until combined—small corn bits add texture. Keep pan buttered between batches for a golden crust.
Variations: Add sliced ham before folding for a heartier version. For dairy-free, use oil, oat milk, and dairy-free cheese. Skip cheese and serve with honey for a sweet breakfast.