Description
This authentic Venezuelan Sweet Corn Cachapas recipe offers a delicious, slightly sweet corn pancake made from fresh or frozen corn, blended into a batter and cooked on a griddle until golden. Filled with fresh cheese that melts beautifully, these cachapas are perfect for breakfast, brunch, or a cozy snack. Enjoy the traditional flavors with a touch of sweetness by drizzling maple syrup or honey.
Ingredients
Scale
Main Ingredients
- 2-3 ears of fresh corn (or 1.5 cups frozen corn, thawed and drained)
- 1 splash (about 2 tablespoons) of whole milk (or almond/oat milk for dairy-free)
- Pinch of salt
- 3/4 cup corn flour (masarepa) or all-purpose flour
- Oil or butter, for cooking (about 1 tablespoon)
- Fresh cheese (such as queso de mano, queso blanco, or substitutes like feta or ricotta), sliced
Instructions
- Prepare the Corn: If using fresh corn, carefully cut the kernels off the cobs ensuring you get as much corn as possible without hitting the cob. If using frozen corn, make sure it is fully thawed and drained to prevent excess moisture in the batter.
- Blend the Batter: Add the corn kernels to a blender along with a splash (about 2 tablespoons) of milk and a pinch of salt. Blend until the mixture turns into a coarse but smooth batter, retaining some texture from the corn.
- Mix Flour and Rest: Pour the blended corn mixture into a mixing bowl. Gradually add the corn flour or all-purpose flour, stirring until fully combined and forming a thick batter. Allow the batter to rest for 10-15 minutes to hydrate the flour and improve texture.
- Heat the Cooking Surface: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to lightly coat the surface, preventing sticking and adding flavor.
- Cook the Cachapas: Pour about 1/2 cup of batter onto the hot skillet for each cachapa. Cook for 3-4 minutes on one side, watching for the edges to lift and the bottom to turn a golden brown. Carefully flip and cook another 3-4 minutes on the second side until cooked through and golden.
- Add Cheese: Once cooked, place a slice of your chosen fresh cheese on top of each cachapa while still hot, allowing the cheese to soften and melt slightly.
- Serve Warm: Serve the cachapas immediately, optionally drizzling with maple syrup or honey to add a touch of sweetness that complements the corn and cheese beautifully.
Notes
- You can substitute fresh corn with good quality frozen corn when fresh is not available.
- The rest time for the batter helps the flour absorb moisture, giving a better texture to the cachapas.
- Adjust the flour quantity slightly if the batter is too runny or thick to achieve a spreadable consistency.
- For a dairy-free option, use plant-based milk and vegan cheese substitutes.
- Serve cachapas immediately for the best taste and texture, as they are best enjoyed fresh and warm.
