Description
Venezuelan Sweet Corn Cachapas are thick, tender corn pancakes made from fresh sweet corn and lightly fried until golden. Traditionally served with melty cheese, they’re sweet, savory, and irresistibly comforting.
Ingredients
2 cups fresh sweet corn kernels
1/4 cup milk
1 large egg
2 tablespoons sugar
1 tablespoon cornmeal
1/2 teaspoon salt
1 tablespoon butter, melted
Butter or oil, for cooking
Fresh mozzarella or queso de mano, for serving
Instructions
1. Blend corn kernels, milk, egg, sugar, cornmeal, salt, and melted butter until mostly smooth.
2. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
3. Pour about 1/3 cup batter onto the skillet, forming thick pancakes.
4. Cook until bubbles appear and the bottom is golden, about 3–4 minutes.
5. Flip carefully and cook the other side until set and lightly browned.
6. Serve hot with sliced cheese folded inside or melted on top.
Notes
Fresh corn gives the best flavor and sweetness.
If batter is too thick, add a tablespoon of milk at a time.
Cachapas are best served immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 260
- Sugar: 9g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: cachapas, Venezuelan corn pancakes, sweet corn cachapas, Latin breakfast