Description
Sweet and savory corn pancake filled with soft, melty cheese for a classic Venezuelan treat. Perfect for breakfast, a snack, or a comforting meal.
Ingredients
Units
Scale
- 2 cups fresh corn kernels (or canned, drained)
- 1/2 cup milk
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1 tablespoon melted butter
- Butter or oil (for cooking)
- 8 oz queso de mano or mozzarella cheese (sliced)
Instructions
- In a food processor, blend the corn, milk, cornmeal, sugar, salt, baking powder, egg, and melted butter until smooth but slightly chunky.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour about 1/2 cup of batter onto the pan, spreading it into a round pancake.
- Cook for 3-4 minutes until golden brown, then flip and cook the other side.
- Place slices of queso de mano (or mozzarella) on one half of the cachapa.
- Fold it over, let the cheese melt for a minute, and remove from heat.
- Serve warm with butter or extra cheese on top.
Notes
- Fresh corn gives the best flavor, but canned or frozen (thawed) corn works too.
- Queso de mano is traditional, but mozzarella or another melty cheese can be used as a substitute.
- Serve with nata (Venezuelan-style sour cream) for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Street Food
- Method: Pan-fried
- Cuisine: Venezuelan, Latin American
