Description
Venezuelan Sweet Corn Cachapas are soft, slightly crispy corn pancakes made from fresh sweet corn and traditionally served with melted cheese or butter for a comforting and naturally sweet dish.
Ingredients
- 3 cups fresh sweet corn kernels (about 4 ears)
- 1/4 cup cornmeal
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
- 2 tbsp butter, melted
- 1 tsp baking powder
- Butter or oil for cooking
- Queso de mano or mozzarella cheese, for serving
Instructions
- Add corn kernels, milk, melted butter, and sugar to a blender and blend until mostly smooth with some texture.
- Transfer mixture to a bowl and stir in cornmeal, salt, and baking powder.
- Heat a lightly greased non-stick skillet or griddle over medium heat.
- Pour about 1/3 cup of batter onto the skillet and spread gently into a thick pancake.
- Cook for 3–4 minutes until bubbles form and the bottom is golden.
- Flip carefully and cook another 2–3 minutes until cooked through.
- Remove from heat and serve warm with cheese or butter.
Notes
- Fresh corn gives the best flavor, but frozen corn can be used if thawed.
- Do not overblend; some texture is traditional.
- Traditionally served folded with cheese inside.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Venezuelan