Cheesy Corn Cachapas
Sweet corn pancakes stuffed with melty cheese—Venezuela's most beloved street food, ready in under 25 minutes. Served hot with a dollop of sour cream and fresh cilantro.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- ½ cup corn flour (or fine cornmeal)
- ½ cup, torn into chunks aged white cheese (queso de mano, quesillo, or fresh mozzarella)
- 1 large egg
- ½ cup whole milk
- 2 tbsp granulated sugar
- ¼ cup sour cream (for serving)
Instructions
- 1
Blend corn kernels, milk, egg, and sugar until smooth; the batter should be thick and pourable.
- 2
Stir corn flour and 1/4 tsp salt into the batter until no lumps remain.
- 3
Heat 2 tbsp neutral oil in a nonstick skillet over medium-high heat until shimmering, ~90 seconds.
- 4
Pour 1/3 cup batter into the skillet; cook 2-3 minutes until the bottom is golden and edges look set.
- 5
Add a small handful of cheese to the center, fold the pancake in half, and press gently until cheese melts, ~1 minute.
- 6
Slide onto a plate and serve hot with a spoonful of sour cream and fresh cilantro or parsley.
Tools you’ll need
- blender
- 12-inch nonstick skillet
- measuring cups and spoons
- rubber spatula
- serving plate
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