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Venezuelan Sweet Corn Cachapas

Savory Venezuelan Sweet Corn Cachapas with Gooey Cheese Delight

Delight in Venezuelan Sweet Corn Cachapas, a comforting and quick recipe perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn Use fresh corn for best flavor; frozen corn must be thawed.
  • 1 large Egg Adds moisture and structure.
  • 1 cup All-Purpose Flour Provides stability; can swap for gluten-free flour if needed.
  • 1 teaspoon Salt Enhances flavor.
  • 2 tablespoons Granulated Sugar Adds sweetness; honey is an alternative.
For Cooking
  • 2 tablespoons Vegetable Oil Essential for frying.
  • 1 tablespoon Unsalted Butter Adds richness when served.
For the Filling
  • 200 grams Buffalo Mozzarella Cheese Offers a creamy, gooey center.

Equipment

  • Blender
  • non-stick skillet
  • spatula

Method
 

Preparation
  1. Blend the sweet corn, egg, all-purpose flour, salt, and sugar in a blender for about 30–45 seconds until mostly smooth with some texture. Transfer to a bowl and let it rest.
  2. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat for 2–3 minutes until shimmering.
  3. Spoon approximately 60 ml of batter into the skillet for each cachapa, shaping them into circles about 4-5 inches wide. Cook for 3–4 minutes until golden brown, then flip.
  4. After flipping, place slices of buffalo mozzarella cheese in the center of each cachapa and fold them in half. Cook for 1–2 minutes to melt the cheese.
  5. Transfer to a plate and top with a pat of unsalted butter. Serve immediately with honey or your favorite sauce.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best results, cook cachapas in batches and keep the skillet at the right temperature. Unfilled cachapas can be stored for up to 3 days in an airtight container or frozen for 1 month.

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