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Close up of a griddled corn pancake showing rustic grainy texture and steam bubbles. (Venezuelan Sweet Corn Cachapas)

Venezuelan Sweet Corn Cachapas: The Ultimate Cheesy Street Food Guide

Authentic Venezuelan Sweet Corn Cachapas featuring a thick, rustic corn batter griddled to golden perfection and stuffed with a heavy layer of oozing, melted mozzarella cheese. A perfect sweet and savory gluten-free street food staple.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast, Dinner, Lunch
Cuisine: Venezuelan
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups Sweet Corn Kernels approx. 600g, fresh or thawed frozen
  • 1/4 cup Masarepa 40g, pre-cooked yellow corn flour
  • 1/2 cup Whole Milk 120ml
  • 2 tbsp Sugar 25g
  • 2 tbsp Unsalted Butter 30g, melted
  • 1 tsp Sea Salt 6g
  • 2 cups Mozzarella Cheese thick slices or shredded

Equipment

  • 1 High-Speed Blender or Food Processor Used for the rustic batter texture
  • 1 Non-stick Griddle or Cast Iron Skillet For achieving charred spots

Method
 

Prepare the Batter
  1. Pulse corn, sugar, salt, and melted butter in a blender until grainy but combined. Do not liquefy.
  2. Whisk in milk and Masarepa. Let the batter rest for 20 minutes to thicken.
Cook the Cachapas
  1. Pour 1/2 cup of batter onto a medium-heat griddle. Cook for 4-5 minutes until steam bubbles appear and the bottom is charred golden-brown.
  2. Flip the pancake, add a heavy layer of cheese to one side, and fold. Cook until the cheese is oozing and strings are glossy.

Notes

Use a heavy-bottomed pan for the best heat distribution.
If the batter is too thin, add a teaspoon of cornmeal at a time until it reaches a spreadable consistency.