Venezuelan Sweet Corn Cachapas with Melty Cheese
Delightful sweet corn pancakes filled with melty cheese, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup cornmeal
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 2 tablespoons butter, melted
- 1/2 cup queso blanco or mozzarella cheese, shredded
- Additional butter for cooking
- Optional: sour cream and avocado for serving
Instructions
- Blend the corn kernels in a blender or food processor until smooth.
- Combine the blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter in a bowl.
- Heat a nonstick skillet over medium heat and add butter to coat.
- Pour about 1/2 cup of the batter onto the skillet and spread it into a round shape.
- Cook for 3-4 minutes or until the edges look set and the bottom is golden brown.
- Add cheese on one half, fold the cachapa, and cook for an additional 2-3 minutes.
- Repeat the process with remaining batter.
- Serve warm with optional sour cream and avocado.
Notes
Use fresh sweet corn for the best flavor; frozen corn works well too. Adjust cooking time for desired crispiness.
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg