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Venezuelan Sweet Corn Cachapas with Melty Cheese

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Delicious sweet corn pancakes filled with melted cheese, capturing the essence of Venezuelan cuisine.

Ingredients

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  • 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

  1. Blend the corn kernels in a blender or food processor until smooth, leaving a few chunky pieces for texture if desired.
  2. Combine blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter in a large mixing bowl. Stir until well combined.
  3. Heat a nonstick skillet or griddle over medium heat and add a bit of butter to coat the surface.
  4. Pour about 1/2 cup of batter onto the skillet and spread into a round shape, approximately 5-6 inches in diameter.
  5. Cook for 3-4 minutes or until the edges look set and the bottom is golden brown.
  6. Flip the cachapa, sprinkle cheese on one half, and fold to cover the cheese, pressing down gently.
  7. Melt the cheese by cooking for an additional 2-3 minutes until melty and golden on the other side.
  8. Repeat with the remaining batter, adding more butter to the skillet as needed.
  9. Serve the cachapas warm, optionally with sour cream and avocado on the side.

Notes

Use fresh corn for a sweeter taste and feel free to experiment with different cheeses.

Nutrition

Find it online: https://thestationrecipes.com/venezuelan-sweet-corn-cachapas-with-melty-cheese/

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