Venezuelan Sweet Corn Cachapas with Melty Cheese Bliss

Delight in Venezuelan Sweet Corn Cachapas with Melty Cheese, a warm and comforting dish that's quick to make and sure to impress.

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Course: Breakfast & Brunch

Cuisine: Venezuelan

Keyword: cachapas, Cheese, comfort food, quick recipe, sweet corn

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: cachapas

Calories: 250kcal

Equipment

Blender
Mixing bowl
nonstick skillet

Ingredients

For the Batter

2 cups corn kernels fresh or frozen
½ cup cornmeal
¼ cup milk
¼ teaspoon salt
1 tablespoon sugar
½ teaspoon baking powder
2 tablespoons butter, melted

For the Filling

½ cup queso blanco or mozzarella cheese shredded

For Cooking

additional butter use as needed

Optional Toppings

sour cream for serving
avocado slices for serving

Instructions

Step-by-Step Instructions

Blend the corn by processing 2 cups of corn kernels until mostly smooth, with some texture remaining. This takes about 1-2 minutes.
In a large mixing bowl, combine blended corn, ½ cup cornmeal, ¼ cup milk, ¼ teaspoon salt, 1 tablespoon sugar, ½ teaspoon baking powder, and 2 tablespoons melted butter. Stir until well mixed.
Preheat a nonstick skillet over medium heat, adding butter to coat the surface. Wait for the butter to be bubbly and begin to brown.
Pour ½ cup of batter onto the skillet, spreading it into a 5-6 inch round shape. Cook for 3-4 minutes, until edges are set and bottom is golden brown.
Flip the cachapa, add ½ cup of shredded cheese to one half, fold over, and press down. Cook for an additional 2-3 minutes until the cheese melts and both sides are golden.
Remove from skillet, replace with more butter if needed, and repeat with the remaining batter.
Serve hot, with optional toppings like sour cream and avocado slices.

Notes

Using fresh corn enhances the flavor. Don't overmix the batter to avoid dense cachapas. Keep cooked cachapas warm in a low oven if cooking in batches.

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