Description
Experience the delightful taste of Venezuelan Sweet Corn Cachapas, a perfect blend of sweet and savory flavors. These warm corn pancakes are a must-try for any meal or snack!
Ingredients
Scale
- 2–3 ears of fresh corn (or frozen corn, thawed and drained)
- Splash of whole milk (or almond/oat milk for dairy-free)
- Pinch of salt
- Corn flour (masarepa) or all-purpose flour
- Oil or butter for cooking
- Fresh cheese (like queso de mano or queso blanco, or substitutes like feta or ricotta)
Instructions
- If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, ensure it’s fully thawed and drained.
- In a blender, add the corn kernels, a splash of milk, and a pinch of salt. Blend until you get a coarse but smooth batter.
- Pour the corn mixture into a mixing bowl and gradually mix in the corn flour (or all-purpose flour) until combined. Let it rest for about 10-15 minutes.
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to coat the surface.
- Pour about ½ cup of the batter onto the skillet for each cachapa. Cook for 3-4 minutes on one side, or until the edges start to lift and the bottom is golden brown. Flip and cook for another 3-4 minutes on the other side.
- As soon as they are done cooking, place a slice of your chosen cheese on top of each cachapa. The heat will melt the cheese slightly.
- Serve warm, optionally drizzling with a bit of maple syrup or honey for an extra touch of sweetness!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 200
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Using fresh corn significantly enhances the flavor. Allowing the batter to rest helps meld the flavors together, and feel free to experiment with fillings like pulled beef or avocado.