Quick way to grow 5 Venezuelan Sweet Corn Cachapas with Melty Cheese
This recipe provides a quick way to prepare five Venezuelan Cachapas, a delightful sweet corn pancake, filled with melty cheese. Perfect for a savory and slightly sweet meal.
Equipment
- Blender or Food Processor
- Non-stick skillet or griddle
- Spatula
Ingredients
Cachapa Batter
- 4 cups fresh or frozen corn kernels, thawed
- 1/4 cup milk
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp all-purpose flour optional, for thicker batter
For Cooking
- 2 tbsp oil or butter
Filling
- 1 1/2 cups queso de mano or mozzarella cheese shredded
For Serving
- butter optional
- natilla (Venezuelan sour cream) or regular sour cream optional
Instructions
Prepare the Cachapa Batter
- In a blender or food processor, combine the corn, milk, sugar, and salt; blend until you have a smooth or slightly chunky mixture, depending on your preference.
- If using, add the all-purpose flour and pulse until just combined; do not overmix.
Cook the Cachapas
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Pour about 1/2 cup of batter onto the skillet, spreading it slightly to form a round pancake about 6-8 inches in diameter.
- Cook for 3-5 minutes per side, or until golden brown and cooked through, flipping carefully.
- Once flipped, quickly place a generous amount of shredded cheese on one half of the cachapa, fold the other half over the cheese, and cook for another minute or until the cheese is melted.
Serve
- Serve the cachapas immediately, optionally with a dollop of butter and a side of natilla or sour cream.
Notes
For truly authentic cachapas, use fresh corn. If you prefer a thinner batter, you can omit the flour. Adjust sugar to your taste. These are best served hot and fresh.