Cachapas
The Quirky Foodster Team
Ingredients
- Ears fresh sweet corn, kernels removed (or 500 g/1 lb frozen corn kernels, thawed) — 6
- Sugar — 2 tbsp
- Cornmeal (masarepa), if needed to thicken — 1 tbsp
- Salt — 1/2 tsp
- Butter, melted — 2 tbsp
- Queso de mano or mozzarella, sliced — 200 g (7 oz)
- Butter, for cooking
Method
- Blend the corn kernels in a blender or food processor until mostly smooth, with a little texture remaining.
- Stir in the sugar, salt and melted butter. If the batter seems too thin, add a spoonful of masarepa to thicken slightly.
- Heat a lightly buttered griddle or heavy frying pan over medium heat.
- Pour a ladle of batter onto the griddle, spreading gently into a round about 1 cm (1/2 inch) thick.
- Cook for 4-5 minutes per side, until golden brown and cooked through.
- While the second side cooks, place a few slices of cheese on top and fold the cachapa in half to melt the cheese inside.
- Serve warm.
Introduction: Cachapas are thick, slightly sweet pancakes made from fresh corn, traditionally cooked on a griddle and folded over soft, salty queso de mano cheese.
Cultural Background: Cachapas are thick, slightly sweet pancakes made from fresh corn, traditionally cooked on a griddle and folded over soft, salty queso de mano cheese. A beloved lunch found at roadside stalls across Venezuela, they showcase the country's deep love of fresh corn.
Tips: Fresh, sweet corn gives the best flavour, though good-quality frozen corn works well too. Cook over moderate heat so the pancake cooks through without burning. Fold the cheese in while the second side is still cooking so it melts properly.
Variations: Add crumbled queso fresco on top instead of folding cheese inside. Serve alongside grilled meat for a heartier meal. Add a drizzle of honey for an even sweeter version, sometimes enjoyed as a snack. Naturally vegetarian as written; a vegan version can use plant-based butter and a plant-based cheese alternative.
Storage: Refrigerate unfilled cooked cachapas in an airtight container for up to 2 days.
Reheating: Reheat on a dry griddle or in a toaster oven until warmed through, adding fresh cheese if needed.
FAQs:
Q: What is queso de mano?
A: Queso de mano is a soft, mild Venezuelan cheese that melts beautifully, traditionally used to fill cachapas; mozzarella makes a good substitute.
Q: Can I use canned corn?
A: Fresh or frozen corn gives the best sweet flavour and texture; canned corn can work in a pinch but may result in a wetter batter.
Q: Are cachapas sweet or savoury?
A: They're a distinctive sweet-savoury combination — the corn pancake itself is lightly sweet, balanced by the salty, melted cheese filling.
- Ears fresh sweet corn, kernels removed (or 500 g/1 lb frozen corn kernels, thawed) — 6
- Sugar — 2 tbsp
- Cornmeal (masarepa), if needed to thicken — 1 tbsp
- Salt — 1/2 tsp
- Butter, melted — 2 tbsp
- Queso de mano or mozzarella, sliced — 200 g (7 oz)
- Butter, for cooking
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