Venezuelan Sweet Corn Cachapas with Mozzarella Recipe

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The Comfort of Venezuelan Sweet Corn Cachapas with Mozzarella Recipe

There’s an undeniable warmth that comes from making Venezuelan Sweet Corn Cachapas with Mozzarella Recipe. From the sweet, golden kernels to the melting mozzarella inside, it feels like a cozy weekend treat that invites you to slow down and savor each bite. I love how this dish brings a bit of Venezuelan tradition right into my kitchen—it’s simple, yet so rewarding.

You’ll notice the sweet corn batter transforms into these velvety, lightly crisp pancakes that are a perfect canvas for the creamy buffalo mozzarella. It’s that contrast—the crispy outside and tender, cheesy center—that really makes these cachapas something special. Plus, they come together quickly, which makes them surprisingly easy to enjoy any time you crave something comforting and a little indulgent.

Whether you’re making these cachapas for breakfast, a casual lunch, or winding down with something satisfying, you’ll find yourself coming back to this recipe again and again. I can’t wait for you to taste the blend of textures and flavors that define this beloved Venezuelan classic.

Ingredient Guide

• 400 g canned sweet corn, drained: The star ingredient, offering natural sweetness and a lovely texture. You can try fresh corn in season for a punchier flavor.
• 1 large egg: Binds the batter, giving structure while keeping it tender.
• 35 g all-purpose flour: Just enough to hold everything together without overpowering the corn.
• 1 teaspoon salt: Balances sweetness and intensifies flavors.
• 2 tablespoons granulated sugar: Adds to the golden crust and enhances sweetness.
• 2 tablespoons vegetable oil (for pan-frying): A neutral oil that crisps up the cachapas perfectly.
• 250 g buffalo mozzarella cheese, sliced: Melts beautifully inside, creating that signature creamy surprise.
• 2 tablespoons unsalted butter: Added at the end for richness and a buttery finish.

Prep Before You Begin

To make your Venezuelan Sweet Corn Cachapas with Mozzarella Recipe a smooth experience, I recommend setting up your mise en place with all ingredients measured and ready. It really speeds things up when the batter comes together quickly and the pan is preheated just right. You won’t be using your oven here, but keeping your skillet hot and ready ensures that gorgeous golden, slightly crisp crust you’re aiming for.

How to Make Venezuelan Sweet Corn Cachapas with Mozzarella Recipe

1. Combine the batter: In a blender or food processor, add the drained sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth, but don’t overdo it—you want little bursts of corn texture to shine through. I love how this balance creates that velvety yet hearty mouthfeel.
2. Preheat your pan: Heat a large skillet or griddle over medium heat and pour in the vegetable oil. Wait until it shimmers—this is your cue that the pan is ready to give your cachapas that gorgeous golden brown color and lightly crisp edges.
3. Cook the cachapas: Using a spoon or ladle, pour about 60 ml of batter per cachapa. Spread it gently into a round shape. Cook for 3-4 minutes on the first side until it’s golden and lightly crispy. Then carefully flip it to cook the other side similarly. The aroma at this stage, that ever-so-slight caramelized scent mixed with sweet corn, is downright irresistible.
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Expert Tips to Nail It

Use a non-stick or well-seasoned skillet to prevent sticking, and resist flipping too early—wait until you see a golden crust to keep the shape intact. For a lighter cachapa, avoid over-blending your batter; some corn texture adds both flavor and texture.

4. Add the mozzarella: Once each cachapa is cooked and still warm, place several slices of buffalo mozzarella cheese in the center. Then gently fold it in half, allowing the cheese to melt from the residual heat. That stretch of warm, creamy mozzarella is pure comfort food magic.
5. Finish with butter & serve: Top each warm cachapa with a pat of unsalted butter—it melts into the crust, adding richness and a subtle sheen. Serve immediately for the best melty-cheese experience. You can also offer a dipping sauce like sour cream, salsa, or spiced mayo if you’d like an extra flavor kick.

Creative Variations for Venezuelan Sweet Corn Cachapas with Mozzarella Recipe

• Mix in diced jalapeños or chili flakes for a spicy twist.
• Try swapping buffalo mozzarella with fresh queso fresco or Oaxaca cheese for a different melting texture.
• Swap canned corn for fresh, roasted corn in summer to boost sweetness and add a hint of smokiness.
• Add a touch of cinnamon or nutmeg to the batter for subtle warmth and depth.
• Serve with guava paste alongside cheese for a sweet-savory fusion classic in Venezuelan cuisine.
• Turn leftovers into mini cachapa sandwiches with avocado, ham, or pulled pork for lunchbox fun.

Storage, Freezing & Reheating

• Store: Keep cooked cachapas wrapped in a paper towel inside an airtight container in the fridge for up to 2 days.
• Freeze: Lay them flat on a baking sheet, freeze until solid, then stack with parchment paper between each and store in a freezer bag up to 1 month.
• Reheat: Warm gently in a skillet over low heat or in a toaster oven to maintain crispiness; avoid microwaving to prevent sogginess.
• Re-melt cheese: If needed, reheat filling with a splash of water in the skillet covered with a lid to steam melt the cheese again.

Venezuelan Sweet Corn Cachapas with Mozzarella Recipe FAQs

• Can I use fresh corn instead of canned? Absolutely. Fresh corn adds brightness but may require slight adjustment of flour to achieve the right batter consistency.
• What kind of cheese works best? Buffalo mozzarella is traditional for its creamy melt, but fresh cheeses like queso fresco or Oaxaca are delicious alternatives.
• How do I prevent the cachapas from sticking? Use a non-stick pan or a well-seasoned cast iron skillet and heat the oil until shimmering before adding batter.
• Can I make the batter ahead of time? You can blend the batter a few hours ahead and keep it refrigerated, but stir gently before cooking to recombine.
• What dipping sauces pair well? Sour cream, guasacaca (Venezuelan avocado sauce), or a simple spicy mayo complement the cachapas beautifully.

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