Description
Golden, crisp-edged, and delightfully cheesy, Venezuelan Cachapas (corn pancakes) are a classic Latin American comfort food made from sweet corn and melted cheese. Perfect for a quick breakfast, a satisfying snack, or even a fun dinner idea, these corn cakes strike a balance between sweet and savory with a creamy, melty center. Whether you’re seeking easy dinner inspiration, delicious breakfast ideas, or just another way to enjoy corn, this easy recipe delivers homemade goodness in every bite.
Ingredients
1 ½ cups sweet corn (fresh, canned, or thawed frozen)
¼ cup precooked cornmeal or masa harina
¼ cup milk
½ teaspoon salt
1 teaspoon sugar (optional)
1 tablespoon butter or oil (for cooking)
1 cup shredded mozzarella or queso de mano
Instructions
1. In a blender, add the corn, milk, cornmeal, salt, and sugar. Blend until mostly smooth but with slight texture remaining.
2. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
3. Spoon ¼ to ⅓ cup of batter onto the skillet, spreading it into a 5–6 inch circle.
4. Cook for 3–5 minutes until the bottom is golden and edges are firm.
5. Flip and cook the other side for 2–4 minutes.
6. Add cheese to one half of the pancake, fold over, and let the cheese melt for 1–2 minutes.
7. Serve hot with your favorite toppings or fillings.
Notes
If using canned corn, drain it well to avoid a watery batter.
To reheat leftovers, warm them in a dry skillet to restore the crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dinner
- Method: Skillet
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 230
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: easy recipe, corn pancakes, Latin food, quick breakfast, dinner ideas