Name: Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; or Frozen Corn, Defrosted); 1 Egg; 2 Garlic Cloves (Minced); ¼ Cup Cornflour (25 Grams); ¼ Cup All-purpose Flour (27 Grams); 1 Tablespoon Sugar; 1 Teaspoon Salt; ½ Cup Milk (120 Ml); 2 Tablespoons Butter; 1 Tablespoon Oil; 1 Cup Shredded Mozzarella Cheese (Approx. 110 Grams); 2 Sliced Jalapeños (Optional)

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Introduction

Cachapas are traditional Venezuelan corn pancakes that are sweet, tender, and loaded with melted cheese. They are perfect for breakfast, brunch, or a comforting snack. With fresh corn and simple ingredients, you can bring a taste of Venezuela to your kitchen.

The dish shows two folded golden-brown omelettes with a slightly crispy texture, placed on top of a layer of melted creamy white cheese and a base of dark brown toasted bread. There are green slices of jalapeño peppers partially tucked inside the omelettes, adding a fresh pop of color. On the side, there is bright green leafy lettuce with light and darker shades. The food is served on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh corn (about 300 grams, cut from the cob; frozen corn defrosted can be used)
1 egg
2 garlic cloves (minced)
¼ cup cornflour (25 grams)
¼ cup all-purpose flour (27 grams)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter
½ cup milk (120 ml)
1 cup shredded mozzarella cheese (approximately 110 grams)
2 sliced jalapeños (optional)
1 tablespoon oil

Instructions

Step 1: Add the fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk to a blender. Blend until you get a smooth batter.
Step 2: Heat a nonstick skillet or griddle over medium heat and coat it lightly with oil.
Step 3: Pour a ladleful of batter onto the skillet and spread it gently with the back of the ladle into a circular pancake shape. The size is up to your preference.
Step 4: Cook the cachapa for 2-3 minutes on each side until golden brown and cooked through. Look for bubbles forming on the surface as a sign.
Step 5: If using jalapeños, place the slices on the cachapa before flipping it the first time.
Step 6: After flipping and cooking the second side, flip it back and quickly spread shredded mozzarella cheese over half of the cachapa. Fold it over to create a half-moon shape.
Step 7: Cook the folded cachapa for an additional 1-2 minutes on each side or until the cheese has melted and the outside is crispy and toasted.
Step 8: Repeat the process with the remaining batter and fillings. Serve all cachapas warm, ideally with sour cream on the side.

Tips & Variations

For a richer flavor, substitute some of the milk with coconut milk or cream.
Try different cheeses such as queso blanco or cheddar for a variation in taste and texture.
Add a pinch of smoked paprika or cumin to the batter for a subtle smoky note.
If fresh corn isn’t available, frozen corn works well but ensure it is fully defrosted and drained.
Serve with avocado slices or a drizzle of honey to balance the savory and sweet flavors.

Storage

Store any leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep them crispy and to melt the cheese again. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a dish with two folded yellow omelets that have brown grilled patches on top, layered over melted white cheese and thin slices of green jalapeño peppers, all placed on a piece of brown toasted bread. To the right, there are fresh curly lettuce leaves in light green and red-tinted green colors, with more sliced jalapeños nearby. The dish is served on a white plate with a light blue center, resting on a white marbled surface. A fork and a serrated knife with black handles are placed beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without a blender?

Yes, you can finely chop the corn and mix the ingredients by hand, but the batter will be chunkier and the texture less smooth compared to blending.

What can I use instead of mozzarella cheese?

You can substitute with any mild melting cheese such as Monterey Jack, mozzarella, queso fresco, or even a blend of cheeses depending on your taste preference.