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Sweet Corn Cachapas

Sweet Corn Cachapas: Melty Cheese Bliss in Every Bite

Delight in these Sweet Corn Cachapas, a Venezuelan treat with melty cheese and crispy edges, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sweet Corn Use fresh or thawed frozen corn
  • 1 large Egg
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Granulated Sugar Can be replaced with honey
For Frying
  • 1 tablespoon Vegetable Oil Can use butter for added flavor
For the Filling
  • 4 slices Buffalo Mozzarella Cheese Can substitute with queso fresco
For Serving
  • 1 tablespoon Unsalted Butter Pat on top while warm

Equipment

  • Blender
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Combine sweet corn, egg, flour, salt, and sugar in a blender. Blend until mostly smooth, about 30 seconds.
  2. Preheat a non-stick skillet over medium heat. Add vegetable oil to coat the bottom.
  3. Spoon about 60 ml of batter onto the skillet, spread into a round shape, and cook for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes.
  4. Place a slice of mozzarella in the center of each cooked cachapa. Fold in half and let cook for 1 minute to melt the cheese.
  5. Transfer to a plate, add a pat of butter on top, and serve warm.

Nutrition

Serving: 1cachapaCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Choose fresh corn for best flavor. Avoid over-blending the batter for a fluffy texture. Store unfilled cachapas in an airtight container for up to 3 days.

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