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Thick golden-brown Venezuelan Sweet Corn Cachapas showing charred corn kernels and a rustic texture. (Venezuelan Sweet Corn Cachapas)

Venezuelan Sweet Corn Cachapas with Oozing Melted Cheese

Authentic Venezuelan Sweet Corn Cachapas featuring a rustic, thick corn batter and a heart of melted mozzarella. These golden-brown pancakes are slightly charred with toasted edges and a moist, tender crumb for the perfect sweet-savory bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast, Dinner, Lunch
Cuisine: Latin American, Venezuelan
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Fresh Sweet Corn Kernels Divided; approx. 4 ears of corn
  • 1/4 cup Whole Milk 60ml
  • 1/4 cup Yellow Cornmeal (Masarepa) 40g; precooked corn flour
  • 1 tbsp Granulated Sugar 15g
  • 1/2 tsp Salt 3g
  • 2 tbsp Unsalted Butter 30g; for the griddle
  • 8 oz Mozzarella Cheese 225g; thick slices

Equipment

  • 1 Blender or Food Processor Used to create the rustic corn batter.
  • 1 Cast Iron Griddle or Non-stick Skillet Essential for achieving toasted pancake edges.

Method
 

Prepare the Batter
  1. Place 2.5 cups of corn kernels, milk, cornmeal, sugar, and salt into a blender. Pulse until mostly smooth but still slightly chunky to ensure a moist, tender crumb.
  2. Pour the batter into a bowl and stir in the remaining 1/2 cup of whole corn kernels to ensure visible charred corn bits in the final dish.
Cook the Cachapas
  1. Melt butter on a griddle over medium heat. Pour 1/2 cup of batter and spread into a 1/2-inch thick circle. Cook for 4-5 minutes until edges are toasted and golden-brown.
  2. Flip the pancake and immediately place mozzarella slices on one half. Fold the pancake over the cheese and cook for 2 more minutes until the cheese is oozing and creating warm drips.

Notes

Use fresh corn for the best moisture content.
If the batter is too thin, add an extra tablespoon of cornmeal.