Description
This Venezuelan Sweet Corn Cachapas recipe features tender corn pancakes filled with melted buffalo mozzarella cheese, offering a delightful blend of sweet and savory flavors perfect for any meal.
Ingredients
Units
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Ingredients
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the Batter In a blender or food processor, combine sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth, retaining a bit of texture from the corn kernels.
- Cook the Pancakes Heat a large skillet or griddle over medium heat and add vegetable oil. Once hot, spoon approximately 60 ml of the batter per cachapa onto the pan, spreading into a round. Cook for 3–4 minutes per side until golden brown and crisp.
- Add Cheese and Fold Place several slices of mozzarella cheese in the center of each cooked cachapa and fold in half, allowing the cheese to melt with the residual heat.
- Butter and Serve Top each cachapa with a pat of butter while still warm and serve immediately, with a preferred dipping sauce or as is.
