Delicious Venezuelan Sweet Corn Cachapas Recipe to Try Today
Venezuelan Sweet Corn Cachapas are delightful corn pancakes that blend creamy, savory, and slightly sweet flavors. Perfect for breakfast or a snack, these cachapas will transport you straight to the vibrant streets of Venezuela!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Venezuelan
Ingredients
Scale
- 2 cups fresh corn kernels (or canned sweet corn, drained and rinsed)
- 1 cup cornmeal
- 1 cup whole milk (or almond milk or oat milk for dairy-free)
- Salt (to taste)
- Butter (or coconut oil for dairy-free, for cooking)
- Venezuelan queso de mano (or mozzarella or any crumbly cheese for substitution)
Instructions
- Prepare the Corn: Start by husking the fresh corn and removing the kernels. You’ll need about 2 cups of kernels for this recipe. If using canned corn, drain and rinse it well.
- Blend the Mixture: In a blender, combine the corn kernels, cornmeal, milk, and salt. Blend until you get a smooth but thick batter. You want it to be pourable but not too runny.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Cook the Cachapas: Pour about 1/2 cup of the batter onto the skillet for each cachapa. Spread it slightly into a round shape, about 1/2 inch thick. Cook for 4-5 minutes until the edges start to brown and the top is set.
- Flip and Add Cheese: Carefully flip the cachapa over and immediately place a handful of cheese on top. Cook for another 3-4 minutes until the cheese melts and the bottom is golden brown.
- Serve Warm: Remove the cachapas from the skillet and serve them warm. You can top them with more cheese or serve with cream for extra indulgence!
Nutrition
- Serving Size: 1 cachapa
- Calories: 200
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: The key to great cachapas is in the texture of the batter. Don’t over-blend; it should still have some corn pieces for that delightful bite. Feel free to experiment with toppings like sliced avocado, shredded beef, or a dollop of sour cream. You can prepare the batter in advance and store it in the refrigerator for up to 24 hours.