Description
These Venezuelan Sweet Corn Cachapas are a delightful blend of sweet corn pancakes filled with creamy, melted buffalo mozzarella cheese. Crispy on the outside and soft inside, they are perfect for a comforting breakfast or a savory snack. Made with simple ingredients like fresh corn, egg, and flour, this quick 25-minute recipe yields four cheesy, flavorful cachapas that are a delicious taste of Venezuelan cuisine.
Ingredients
Scale
Main Ingredients
- 2 cups Sweet Corn (Fresh or thawed frozen for optimal flavor)
- 1 large Egg (Acts as a binder)
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
- 1 teaspoon Salt (Enhances overall flavor)
- 1 tablespoon Granulated Sugar (Can be swapped with honey)
For Cooking and Serving
- 2 tablespoons Vegetable Oil (Used for cooking)
- 8 slices Buffalo Mozzarella Cheese (Provides creamy texture when melted; can substitute with dairy-free cheese)
- 4 tablespoons Unsalted Butter (Enhances flavor when served warm)
Instructions
- Blend Ingredients: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but with a bit of texture remaining from the corn kernels.
- Heat the Skillet: Warm a large skillet or non-stick pan over medium heat. Add the vegetable oil to ensure the cachapas develop a crispy and golden exterior.
- Spoon the Batter: Pour about 60 ml (roughly 1/4 cup) of the batter onto the hot skillet for each cachapa. Spread gently if needed to form a round shape. Cook for 3 to 4 minutes until the bottom is golden brown.
- Flip and Cook: Carefully flip the cachapa using a spatula, then cook for another 3 to 4 minutes until the second side is also crisp and golden.
- Add the Cheese: Place 2 slices of buffalo mozzarella cheese in the center of each cooked cachapa. Fold the cachapa over the cheese and let the heat melt the cheese for a minute or two.
- Serve Warm: Place a pat of unsalted butter on each cachapa while they are still warm, allowing it to melt over the surface. Serve immediately for the best taste and texture.
Notes
- Fresh corn is preferred for the best sweetness and texture, but thawed frozen corn works well too.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Substitute granulated sugar with honey for a natural sweetener alternative.
- You can replace buffalo mozzarella with any melty cheese or dairy-free cheese for dietary preferences.
- The batter should have some texture; over-blending can make the cachapas too smooth and less authentic.
- Adjust the heat as needed to avoid burning the cachapas while ensuring they cook through.
