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Venezuelan Sweet Corn Cachapas

Savory Venezuelan Sweet Corn Cachapas with Melty Cheese

Enjoy the delightful fusion of savory and sweet with Venezuelan Sweet Corn Cachapas, filled with melty mozzarella, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups sweet corn fresh or thawed frozen
  • 1 large egg
  • 1 cup all-purpose flour can substitute for gluten-free options
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar or substitute with honey
  • 2 tablespoons vegetable oil for frying
For the Filling
  • 8 oz buffalo mozzarella cheese or substitute with queso de mano or queso fresco
For Topping
  • 2 tablespoons unsalted butter for serving

Equipment

  • Blender
  • large skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a blender or food processor, combine sweet corn, egg, all-purpose flour, salt, and sugar. Blend until mostly smooth but retains some corn texture.
  2. Heat a large skillet over medium heat and add vegetable oil. Allow the oil to heat until shimmering.
  3. Spoon approximately 60 ml of the corn batter onto the hot skillet, forming rounds. Cook for 3-4 minutes until golden brown, then flip and cook for another 3 minutes.
  4. Once both sides are browned, place mozzarella cheese in the center and fold cachapa in half to melt the cheese.
  5. Remove from skillet, top with butter, and serve warm.

Notes

For best flavor, use fresh corn when possible and maintain some texture in the batter.