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A golden-yellow Venezuelan Sweet Corn Cachapa with charred spots on a white ceramic plate.

Venezuelan Sweet Corn Cachapas: The Ultimate Buttery, Cheesy Recipe

Authentic Venezuelan Sweet Corn Cachapas featuring a rustic, griddled corn pancake folded over melty mozzarella cheese. A perfect balance of sweet and savory street food flavor with charred corn bits and melting salted butter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast, Dinner, Lunch
Cuisine: Venezuelan
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cachapa Ingredients
  • 3 cups fresh corn kernels approx 450g; can use frozen, thawed corn
  • 1/4 cup pre-cooked cornmeal (Masarepa) 30g; helps bind the batter
  • 1/4 cup whole milk 60ml
  • 2 tbsp granulated sugar 25g
  • 1 tsp salt 6g
  • 8 oz mozzarella cheese 225g; thick-cut slices
  • 2 tbsp salted butter 30g; for serving and griddling

Equipment

  • 1 Blender or Food Processor Used to create the coarse corn batter.
  • 1 Non-stick Griddle or Cast Iron Skillet Essential for getting those dark charred spots.

Method
 

Prepare the Batter
  1. Place fresh corn kernels in a blender. Pulse until you have a coarse, chunky puree. Do not blend into a smooth liquid.
  2. In a large bowl, combine the pulsed corn, cornmeal, sugar, salt, and milk. Stir until a thick, pourable batter forms. Let rest for 10 minutes.
Cook the Cachapas
  1. Heat a non-stick skillet over medium-high heat with a small amount of butter. Pour 1/2 cup of batter to form a circle.
  2. Cook for 4-5 minutes until the bottom shows dark charred spots. Flip the pancake carefully.
  3. Add thick-cut mozzarella to one half. Fold the pancake over and cook for 1-2 minutes until the cheese is oozing.
  4. Plate the cachapa and top with a pat of salted butter. Serve immediately.

Notes

Use fresh corn for the best moisture content.
If the batter is too thin, add 1 extra tbsp of masarepa.