Description

Enjoy the authentic flavors of Venezuela with this delicious Sweet Corn Cachapas recipe. Made from fresh or frozen corn blended into a smooth batter and cooked on a skillet to golden perfection, these thick corn pancakes are traditionally topped with fresh cheese for a delightful savory-sweet treat. Perfect for breakfast, brunch, or a snack, cachapas are easy to prepare and customizable with dairy-free options.

Ingredients

Scale

Main Ingredients

2-3 ears of fresh corn (or frozen corn, thawed and drained)
Splash of whole milk (or almond/oat milk for dairy-free)
Pinch of salt
Corn flour (masarepa) or all-purpose flour, about 1/2 to 3/4 cup
Oil or butter for cooking, 1-2 tablespoons
Fresh cheese (like queso de mano or queso blanco, or substitutes like feta or ricotta), sliced

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Instructions

Prep the Corn: If using fresh corn, carefully cut the kernels off the cob to maintain maximum sweetness and texture. For frozen corn, make sure it is fully thawed and drained to avoid excess moisture in the batter.
Make the Corn Batter: Place the corn kernels, a splash of milk, and a pinch of salt into a blender. Blend until you reach a coarse but smooth consistency, which will create the perfect base for the cachapas.
Combine with Flour: Transfer the blended corn mixture to a mixing bowl. Gradually fold in corn flour or all-purpose flour until the batter is well combined. Let it rest for 10 to 15 minutes to allow the batter to thicken and the flavors to meld.
Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to coat the surface evenly, preventing sticking and adding a golden crust to the cachapas.
Cook the Cachapas: Pour about ½ cup of batter onto the hot skillet for each cachapa. Cook for 3 to 4 minutes, or until the edges lift slightly and the bottom is golden brown. Flip carefully and cook the other side for another 3 to 4 minutes until cooked through and golden.
Add Cheese Topping: Right after cooking, place a slice of your chosen fresh cheese on top of each cachapa. The residual heat will gently melt the cheese, creating a creamy and savory contrast.
Serve Warm: Serve the cachapas warm. For an extra touch of sweetness, drizzle with maple syrup or honey if desired, balancing the savory cheese with natural sweetness.

Notes

For a dairy-free version, use almond or oat milk and substitute cheese with a vegan cheese or omit it altogether.
To achieve a thicker batter, use masarepa or fine corn flour which helps hold the cachapas together.
Adjust cooking heat as needed to ensure cachapas cook through without burning.
Cachapas are best enjoyed fresh but can be reheated on a skillet under low heat.
Experiment with toppings such as ham, avocado, or sour cream for variations.