Venezuelan Sweet Corn Cachapas with Melty Cheese Delight
Indulge in Venezuelan Sweet Corn Cachapas with Melty Cheese, a delightful twist on traditional comfort food.
Equipment
- blender or food processor
- large mixing bowl
- Nonstick skillet or griddle
- spatula
Ingredients
For the Cachapas
- 2 cups corn kernels either 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
- ½ cup queso blanco or mozzarella cheese shredded
For Cooking
- additional butter for greasing the skillet
Optional Toppings
- sour cream
- avocado
Instructions
Step-by-Step Instructions
- Blend 2 cups of corn kernels in a blender or food processor until mostly smooth.
- In a large mixing bowl, combine the blended corn with ½ cup cornmeal, ¼ cup milk, ¼ teaspoon salt, 1 tablespoon sugar, ½ teaspoon baking powder, and 2 tablespoons melted butter. Mix until smooth.
- Heat a nonstick skillet over medium heat and add a thin layer of butter.
- Pour about ½ cup of the batter into the skillet, spreading it into a round shape. Cook for 3-4 minutes until the edges set and the bottom is golden brown.
- Flip the cachapa, add ½ cup shredded cheese on one half, fold the other half over, and cook for 2-3 minutes until the cheese is melted.
- Transfer to a warm plate and repeat with the remaining batter, adding more butter as needed.
- Serve warm with optional toppings like sour cream and avocado.
Notes
For best flavor, use fresh corn kernels. Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
Serving: 1cachapaCalories: 200kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 4mgCalcium: 100mgIron: 1mg
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