📝 About This Recipe
Experience the soul of Venezuelan street food with these golden, thick corn pancakes that strike the perfect balance between sweet and savory. Made from fresh, milky corn kernels and griddled to a crisp-edged perfection, each pancake is folded over a thick slice of creamy, melting cheese. It is a rustic, comforting masterpiece that highlights the natural sweetness of maize, traditionally enjoyed at roadside 'cachaperas' across the country.
🥗 Ingredients
The Batter
- 4 cups Fresh yellow corn kernels (cut from about 4-5 large ears)
- 1/4 cup Whole milk (at room temperature)
- 2 tablespoons Heavy cream
- 3 tablespoons Granulated sugar (adjust based on corn sweetness)
- 1 teaspoon Fine sea salt
- 1/3 cup Pre-cooked cornmeal (Masa Harina) (helps bind the fresh corn)
- 3 tablespoons Unsalted butter (melted and cooled)
- 1 piece Large egg (beaten)
Cooking and Filling
- 12 ounces Queso de Mano (sliced thick; substitute with Mozzarella or Halloumi)
- 2 tablespoons Unsalted butter (for greasing the griddle)
- 2 tablespoons Extra butter (for brushing the finished cachapas)
Serving
- 1/2 cup Venezuelan Nata (or sour cream mixed with a pinch of salt)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the corn by removing the husks and silk. Use a sharp knife to cut the kernels off the cob, making sure to scrape the cob slightly to release the 'corn milk'.
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2
Place 3 cups of the corn kernels into a blender or food processor along with the milk and heavy cream. Blend until mostly smooth.
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3
Add the remaining 1 cup of corn kernels to the blender and pulse 3-4 times. This ensures the cachapas have a traditional, slightly chunky texture.
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4
Pour the corn mixture into a large mixing bowl. Stir in the sugar, salt, melted butter, and the beaten egg until well combined.
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5
Gradually whisk in the Masa Harina. The batter should be thick but still pourable, similar to a heavy pancake batter. If it feels too thin, add another tablespoon of cornmeal.
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6
Let the batter rest for 10 minutes. This is crucial as it allows the cornmeal to hydrate and thicken the mixture naturally.
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7
Heat a non-stick skillet or a traditional cast-iron budare (griddle) over medium-low heat. Test the heat with a drop of water; it should sizzle gently.
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8
Lightly grease the surface with a small amount of butter. Ladle approximately 1/2 cup of batter onto the center of the pan, spreading it gently with the back of the ladle into a 6-inch circle.
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9
Cook for 4-5 minutes. You will see bubbles forming on the surface and the edges will begin to look dry and golden. The bottom should be a deep, speckled brown.
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10
Carefully slide a wide spatula under the pancake and flip it. Immediately place a generous slice of Queso de Mano on one half of the cooked side.
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11
Cook the second side for another 2-3 minutes. Once the cheese begins to soften and melt, fold the plain half of the pancake over the cheese to create a half-moon shape.
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12
Remove from the pan, brush the top with a bit of extra butter, and serve immediately while the cheese is gooey and the corn is fragrant.
💡 Chef's Tips
Always use fresh corn for the best flavor; canned corn is too watery and lacks the necessary starch. If the batter is too liquid, add Masa Harina one tablespoon at a time until it holds its shape on the griddle. Keep the heat at medium-low; because of the high sugar content in corn, these can burn quickly before the center is cooked. Use a very wide spatula to flip the cachapas, as they are softer and more delicate than flour-based pancakes. If you cannot find Queso de Mano, a mixture of fresh Mozzarella and a little bit of Feta provides a similar salty-creamy profile.
🍽️ Serving Suggestions
Serve with a side of 'Pernil' (slow-roasted Venezuelan pork) for a truly decadent meal. Pair with a steaming cup of Venezuelan hot chocolate or a strong café con leche for breakfast. Add a dollop of 'Nata' or salted sour cream on top for extra creaminess. Accompany with fresh avocado slices and a sprinkle of crumbled Cotija cheese for added texture. Enjoy alongside crispy chicharrones (pork rinds) for a traditional roadside experience.