Name: Venezuelan Cachapas (Corn Pancakes with Mozzarella) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Venezuelan
Ingredients: 2 cups fresh corn, cut from the cob; 1 egg; 1/2 cup milk; 4 Tbsp masa harina (corn flour); 1 Tbsp sugar; 1 tsp salt; 2 Tbsp butter, for cooking; 8 oz fresh mozzarella, sliced

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Introduction

Cachapas are delicious Venezuelan corn pancakes made from fresh corn and masa harina, offering a naturally sweet flavor and tender texture. They’re typically filled with fresh mozzarella, creating a warm, melty center that’s perfect for breakfast or a comforting snack.

Two golden brown folded pancakes with a textured, slightly crispy surface sit on two white plates. Each pancake is folded in half, covering a thick layer of white creamy filling that peeks out along the curved edge. The pancakes are placed on a white marbled surface with soft natural light. In the background, a blurred fork and white cloth napkin are visible, adding a simple, clean setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh corn, cut from the cob*
1 egg
1/2 cup milk
4 Tbsp masa harina
1 Tbsp sugar
1 tsp salt
2 Tbsp butter
8 oz fresh mozzarella, sliced

Instructions

Step 1: Add the fresh corn, egg, milk, masa harina, sugar, and salt to a blender and blend until a thick paste forms. Let the mixture stand for about 10 minutes to thicken. If it remains too thin, add a little more masa harina or flour to reach a spoon-able consistency.
Step 2: Preheat a 5-1/2 inch frying pan over medium heat.
Step 3: When the pan is hot, add some butter to grease it.
Step 4: Pour 1/3 cup of batter into the pan, spreading it into a circle.
Step 5: Cook for 4-5 minutes, then flip the cachapa and cook for another 3 minutes until golden brown.
Step 6: Place sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top.
Step 7: Serve hot, straight from the skillet, for the best flavor and texture.

Tips & Variations

If using frozen corn, defrost thoroughly and drain any excess moisture by letting the corn sit in a sieve and then drying it on paper towels. This helps prevent the batter from becoming too thin.
Try adding a pinch of cinnamon or vanilla to the batter for a subtle, sweet twist.
For a vegan version, substitute the egg with a flax egg and use a plant-based cheese.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a little butter if desired to refresh their texture. They are best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white plate with a single thick, golden-brown pancake folded in half. The pancake has a slightly crispy texture with some darker toasted spots on the surface. Inside the fold, there is a large, thick layer of white fluffy cream that spills out on both sides, soft and smooth in texture. The plate sits on a white marbled surface, and a silver fork is visible to the right side of the plate. A light beige cloth is partly visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

While fresh corn is preferred for the best flavor and texture, you can use canned corn if drained thoroughly. The texture may be slightly different, but the cachapas will still be delicious.

What can I use if I don’t have masa harina?

Masa harina is traditional and adds an authentic flavor, but you can substitute with fine cornmeal or corn flour. Adjust the quantity as needed to achieve the right batter thickness.