Name: Venezuelan Sweet Corn Cachapas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Venezuelan
Ingredients: 400 g canned sweet corn, drained; 1 large egg; 35 g all-purpose flour; 1 teaspoon salt; 2 tablespoons granulated sugar; 2 tablespoons vegetable oil (for cooking); 250 g buffalo mozzarella cheese, sliced; 2 tablespoons unsalted butter

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Introduction

Cachapas are a delicious Venezuelan treat made from sweet corn batter cooked like pancakes and filled with melted cheese. This recipe offers a simple way to bring the warm, comforting flavors of cachapas to your kitchen with easy-to-find ingredients.

A stack of four golden-brown corn fritters sits on a white plate with a white marbled texture background. The fritters have a crispy, slightly charred surface with a soft, thick texture inside. The top fritter is broken open, showing a layer of bright yellow corn kernels mixed with melted cheese and a square pat of melting butter in the center, sprinkled with small green herb pieces. The edges of the fritters are rounded and slightly uneven, indicating a homemade style. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g canned sweet corn, drained
1 large egg
35 g all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons vegetable oil
250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter

Instructions

Step 1: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth, leaving some texture from the corn for a pleasant bite.
Step 2: Heat a large skillet or griddle over medium heat and add a little vegetable oil. Once hot, pour about 60 ml of batter per cachapa and spread gently into a round shape.
Step 3: Cook each cachapa for 3–4 minutes on each side until golden brown and crisp.
Step 4: Place a few slices of mozzarella cheese on one half of each cooked cachapa, then fold it in half to let the cheese melt with the residual heat.
Step 5: While still warm, spread a little butter on each cachapa before serving. Enjoy them plain or with your favorite dipping sauce.

Tips & Variations

For a richer flavor, try substituting some of the all-purpose flour with cornmeal.
Use a non-stick skillet to prevent sticking and reduce the amount of oil needed.
Replace mozzarella with queso blanco or a mild cheddar for a different taste.
Add a pinch of cinnamon or vanilla to the batter for a subtle aromatic twist.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, adding a little butter to restore moisture and flavor. They are best enjoyed fresh but can be frozen for up to 1 month; thaw before reheating.

How to Serve

A white plate is stacked with four golden-brown corn fritters, each showing bits of bright yellow corn kernels and a crispy, slightly charred texture. On the top fritter, there is a square of melting pale yellow butter with two small green herb pieces on it. Behind the stack, a white bowl holds a dark reddish-brown dipping sauce sprinkled with green herbs. The scene rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn kernels work well. Just steam or boil them briefly before blending to soften, adjusting liquid as needed to maintain batter consistency.

What can I use if I don’t have buffalo mozzarella?

Regular mozzarella, queso fresco, or mild white cheese are great alternatives that melt nicely and complement the sweet corn flavor.