The Best Venezuelan Sweet Corn Cachapas Recipe for a Golden, Sweet Corn Cake
These Venezuelan Sweet Corn Cachapas are golden, sweet corn cakes that are crisp on the outside and creamy on the inside. Made with fresh corn and filled with melted cheese, they are an authentic Venezuelan treat perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 to 10 cachapas (serves 4)
- Category: Beverage, Breakfast, Snack
- Method: Griddle
- Cuisine: Venezuelan
Ingredients
- 4 cups fresh sweet corn kernels
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, melted
- 1/4 cup queso de mano or mozzarella cheese, shredded
- 2 tablespoons vegetable oil
Instructions
- In a blender, combine half the corn, milk, and eggs. Blend until smooth.
- In a large bowl, mix the blended corn with the remaining whole corn, flour, baking powder, salt, sugar, and melted butter. Stir until just combined.
- Heat a griddle over medium heat and add oil. Pour 1/4 cup batter per cachapa, spreading into a 4-inch round.
- Cook for 3-4 minutes until golden brown on the bottom. Flip and cook for 2-3 more minutes.
- Place cheese on the cooked side, fold in half, and cook for 30 seconds until melted. Serve hot.
Notes
For a dairy-free version, use almond milk and skip the cheese. For extra flavor, add a pinch of cumin or chili powder to the batter.