Description

Enjoy a taste of Venezuela with these delicious Sweet Corn Cachapas, made from a simple batter of sweet corn, flour, egg, and sugar, cooked to golden perfection on a skillet, then filled with creamy buffalo mozzarella cheese and topped with melted unsalted butter. These warm, crispy-edged pancakes with a tender, slightly textured interior are perfect for breakfast, brunch, or a comforting snack.

Ingredients

Scale

Cachapa Batter

400 g canned sweet corn, drained
1 large egg
35 g all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar

For Cooking and Serving

2 tablespoons vegetable oil, for frying
250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter, for topping

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Instructions

Prepare the batter: In a blender or food processor, combine the drained sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth but retaining some texture from the corn kernels, which provides a pleasant bite.
Heat the skillet: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow the oil to become hot but not smoking to ensure even cooking and prevent sticking.
Cook the cachapas: Spoon about 60 ml of batter per cachapa onto the skillet, gently spreading it into a round shape. Cook each for 3 to 4 minutes until the underside is golden brown and crisp. Flip carefully and cook the other side for an additional 3 to 4 minutes until cooked through and golden.
Add the cheese: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa and fold it in half, allowing the cheese to start melting with the residual heat.
Finish and serve: Top each warm folded cachapa with a pat of unsalted butter. Let the butter melt over the surface and serve immediately while hot and melty for the best flavor and texture experience.

Notes

Use fresh or frozen corn if canned is unavailable, adjusting moisture accordingly.
Buffalo mozzarella adds creaminess and authenticity, but you can substitute with other soft melting cheeses like queso fresco or mozzarella.
For crisper edges, ensure the skillet is well-heated before cooking and avoid overcrowding the pan.
Serve cachapas immediately to enjoy the cheese melted and the texture at its peak.