Sweet corn pancakes with melted cheese
Cachapas
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
4
4 cachapas
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Thick, sweet corn pancakes made with fresh corn kernels and folded around salty melted cheese. A beloved Venezuelan street food that celebrates corn in its purest form.
Cuisine: Various
Category: Main Course, Breakfast, Snack
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
22 min total time|4 servings|Easy difficulty
Thick, sweet corn pancakes made with fresh corn kernels and folded around salty melted cheese. A beloved Venezuelan street food that celebrates corn in its purest form.
VegetarianGluten-Free
Sarah Chen
(Updated )
Cachapas are Venezuela's answer to the crepe, but made entirely from fresh corn for a naturally sweet, tender pancake. The contrast between the sweet corn and salty cheese is what makes them irresistible.
A great breakfast sets the tone for the entire day. This recipe makes your morning feel special without requiring a culinary degree.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tbsp sugar
- 2 tbsp cornstarch
- ¼ cup milk
- 1 cup queso de mano or mozzarella, sliced
- Butter for cooking
Instructions
- 1
Blend 3 cups of corn with sugar, cornstarch, milk, and a pinch of salt until mostly smooth.
- 2
Stir in the remaining 1 cup of whole corn kernels for texture.
- 3
Heat butter in a non-stick skillet over medium heat. Pour ½ cup batter and spread into a thick round.
- 4
Cook for 3-4 minutes per side until golden brown and set in the center.
- 5
Place cheese slices on one half, fold over, and let sit for a minute until the cheese melts.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Queso de manoFresh mozzarella or Oaxaca cheese
Both are soft and melty
CornstarchMasarepa (1 tbsp)
Adds corn flavor while thickening the batter
Tips & Storage
Pro Tips
Fresh summer corn makes the sweetest, most flavorful cachapas.
If the batter is too thin, add a tablespoon more cornstarch.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Best served immediately. Store cooked cachapas for up to 2 days refrigerated.
Reheating
Warm in a dry skillet over medium heat for 2-3 minutes per side.
Nutrition Facts
Per serving (25mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates12g
Fat44g
Fiber340mg
Sugar3g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is queso de mano?
- A soft, stretchy Venezuelan cheese. Fresh mozzarella is the closest substitute.
- Can I use canned corn?
- Frozen is better, but drained canned corn works in a pinch.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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