Crispy Corn Cachapas with Melted Cheese
Sweet corn pancakes stuffed with gooey white cheese, fried until golden and served warm. A Venezuelan classic that's ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups frozen corn kernels
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 6 oz white cheese (queso fresco or mozzarella)
- 2 tbsp butter
Instructions
- 1
Blend corn, flour, sugar, and baking powder until the mixture is chunky (not smooth). The batter should hold some corn texture.
- 2
Slice cheese into 6 pieces about the size of a matchbox.
- 3
Warm butter in a large skillet over medium-high heat. Once it foams, scoop a quarter of the batter and spread it into a 4-inch disk.
- 4
Place one cheese slice in the center. Top with another quarter batter scoop, press gently to seal edges, and fry 3–4 minutes until golden.
- 5
Flip carefully and fry the other side 2–3 minutes until golden and cheese inside melts. Transfer to a plate.
- 6
Repeat with remaining batter and cheese to make 2 more cachapas. Serve warm.
Tools you’ll need
- blender
- 12-inch non-stick skillet
- rubber spatula
- plate
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