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Tasty Venezuelan Sweet Corn Cachapas Street Food

Tasty Venezuelan Sweet Corn Cachapas Street Food

Tasty Venezuelan Sweet Corn Cachapas are golden, fluffy corn pancakes made from fresh sweet corn blended into a thick batter and cooked until crispy on the outside and tender inside. Traditionally filled with melting fresh cheese, these delicious street food snacks offer a perfect balance of sweet and savory flavors, quick preparation, and a true taste of Venezuelan culture.

  • Total Time: 20 minutes
  • Yield: 6 cachapas (6-inch diameter each) 1x

Ingredients

Scale

For the Batter

  • 2 cups fresh sweet corn kernels (freshly cut from the cob preferred)
  • 1/2 cup milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour (or rice flour/cornmeal for gluten-free)

For Cooking

  • Butter or oil, for greasing the skillet

For Filling

  • Fresh cheese (Queso de Mano, mozzarella, feta, goat cheese, or ricotta), as desired

Instructions

  1. Prepare the Corn Batter: Blend fresh sweet corn kernels with milk, sugar, and salt until the mixture becomes a coarse, thick batter. Add the flour gradually and pulse just enough to combine while keeping some texture from the corn kernels.
  2. Heat the Pan and Grease: Warm a non-stick skillet or griddle over medium heat and lightly brush it with butter or oil to prevent sticking and ensure a golden crust.
  3. Cook the Cachapas: Pour a ladle of batter onto the skillet, spreading it gently into a 6-inch diameter round pancake. Cook for 3-4 minutes until the edges are set and the bottom turns golden brown.
  4. Flip and Add Cheese: Carefully flip the cachapa and immediately add a generous amount of fresh cheese on top, allowing it to melt while cooking the second side for about 3 additional minutes.
  5. Serve Warm: Once cooked through and the cheese is melted, remove from the pan, fold the cachapa over, and serve immediately for the best texture and flavor.

Notes

  • Use fresh sweet corn for the best flavor and texture.
  • Do not overblend the batter; keep some corn texture for authenticity.
  • Maintain medium heat to avoid burning the outside while cooking through.
  • Brush the pan frequently with butter or oil to prevent sticking and keep cachapas crispy.
  • Traditional fresh cheeses like queso de mano or mozzarella melt best and offer authentic taste.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Pan-frying
  • Cuisine: Venezuelan
  • Diet: Gluten Free (if using gluten-free flour alternative)

Nutrition

  • Serving Size: 1 cachapa
  • Calories: 180
  • Sugar: 5g
  • Sodium: 220mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 20mg

Keywords: Venezuelan corn pancakes, cachapas, sweet corn snack, street food, gluten free snack, Latin American appetizer