Venezuelan Sweet Corn Cachapas with Melty Cheese Bliss
Discover the joy of Venezuelan Sweet Corn Cachapas with Melty Cheese, a delightful and easy recipe suitable for any meal.
Equipment
- Blender
- Mixing bowl
- Nonstick skillet
Ingredients
For the Batter
- 2 cups corn kernels fresh or frozen
- ½ cup cornmeal
- ¼ cup milk
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon baking powder
- 2 tablespoons butter melted
For the Cheese Filling
- 1 cup queso blanco or mozzarella cheese shredded
For Cooking
- 2 tablespoons additional butter
Optional Toppings
- 1 cup sour cream
- 1 medium avocado sliced
Instructions
Step-by-Step Instructions
- Blend the corn by combining 2 cups of corn kernels in a blender or food processor until mostly smooth, leaving some chunks for texture. Transfer to a mixing bowl.
- Mix the batter by adding ½ cup cornmeal, ¼ cup milk, ¼ teaspoon salt, 1 tablespoon sugar, ½ teaspoon baking powder, and 2 tablespoons melted butter. Stir until thick and combined.
- Heat a nonstick skillet over medium heat for about 2 minutes, then add a thin layer of butter to coat.
- Pour ½ cup of the batter onto the skillet, shape into a round approximately 5-6 inches in diameter. Cook for 3-4 minutes until edges set and turn golden.
- Flip the cachapa, sprinkle with shredded cheese on one half, and fold over. Cook for another 2-3 minutes until cheese melts and the other side is golden.
- Repeat the cooking process with remaining batter, adding more butter as necessary for a crispy finish.
- Serve warm with optional sour cream and avocado slices.
Notes
Best served fresh, these cachapas can be refrigerated and reheat well in a skillet for crispiness.
Nutrition
Serving: 1cachapaCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!