Cachapas with Cheese

Name: Cachapas with Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Venezolana
Ingredients: 4 cups fresh sweet corn kernels (cut fresh from the cob to utilize its natural milk); 2 tbsp precooked white corn flour or all-purpose flour (only used to bind if the batter turns out too watery); 2 tbsp white sugar (depending on the natural sweetness of your corn); 1 tsp salt; 2 tbsp melted butter (to incorporate directly into the batter); 300 grams queso de mano, mozzarella curds, or fresh farmers cheese (shredded into thick strings or sliced); 1 tsp additional butter (for greasing the pan and brushing the finished cakes)

Rustic, thick griddle cakes made from blended fresh sweet corn, cooked until golden-brown and stuffed generously with stringy, melted fresh white cheese.

30 min Venezolana 3 servings

The story behind

The cachapa is a cornerstone of Venezuelan breakfast and street food culture. Its ultimate appeal lies in the perfect contrast of flavors: the deep, natural sweetness of tender corn balanced by the mild, salty tang of fresh pulled white cheese. As highlighted in your photograph, they are seared until beautiful dark brown spots appear on the surface, then folded in half to seal in the cheese, which softens effortlessly from the steam of the fresh cake.

Ingredients

4 cups fresh sweet corn kernels (cut fresh from the cob to utilize its natural milk)
2 tbsp precooked white corn flour or all-purpose flour (only used to bind if the batter turns out too watery)
2 tbsp white sugar (depending on the natural sweetness of your corn)
1 tsp salt
2 tbsp melted butter (to incorporate directly into the batter)
300 grams queso de mano, mozzarella curds, or fresh farmers cheese (shredded into thick strings or sliced)
1 tsp additional butter (for greasing the pan and brushing the finished cakes)

Instructions

1

Place the fresh sweet corn kernels into a blender or food processor along with the sugar, salt, and two tablespoons of melted butter. Process at medium speed until you get a thick, grainy batter; avoid over-blending into a completely smooth liquid.
2

Check the consistency: if the corn was very juicy and the batter is runny, stir in the precooked corn flour or all-purpose flour and let it rest for 5 minutes to thicken properly.
3

Heat a large non-stick skillet or traditional griddle (budare) over medium-low heat and grease lightly with a touch of butter.
4

Pour about one cup of the corn batter onto the hot skillet. Use the back of a ladle to gently spread it out in a circular motion until it forms a thick disc about 5-6 inches wide (pancake style).
5

Cook for about 4-5 minutes on the first side. You will know it's time to flip when tiny bubbles surface and the bottom becomes structurally firm and golden-brown.
6

Carefully flip the cake with a wide spatula and cook the other side for an additional 3-4 minutes until cooked through, showing the characteristic toasted spots from the photo.
7

Remove the hot cachapa from the pan and immediately brush the top surface with a little bit of butter if desired.
8

Place a generous mound of the shredded fresh white cheese onto one half of the pancake.
9

Fold the corn pancake in half over the cheese, letting it peek out and overflow over the edges just like in the image.
10

Serve immediately on a dark plate to emphasize its vibrant yellow color, and enjoy while hot and beautifully stringy.

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Cachapas with Cheese

The story behind

Instructions

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