Venezuelan Sweet Corn Cachapas with Melty Cheese
Delight in the comforting flavors of Venezuelan sweet corn cachapas filled with melty cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup cornmeal
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 2 tablespoons butter, melted
- 1/2 cup queso blanco or mozzarella cheese, shredded
- Additional butter for cooking
- Optional: sour cream and avocado for serving
Instructions
- Blend the corn kernels in a blender or food processor until smooth.
- Combine the blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter in a bowl. Stir until well combined.
- Heat a nonstick skillet or griddle over medium heat and coat with butter.
- Pour about 1/2 cup of the batter onto the skillet and spread into a round shape.
- Cook for 3-4 minutes until the edges start to set and the bottom is golden brown.
- Add cheese on one half of the flipped cachapa and fold it over. Press down gently.
- Cook for an additional 2-3 minutes until the cheese is melty.
- Serve warm with optional sour cream and avocado.
Notes
For additional flavor, consider adding chopped green onions or bell peppers to the batter.
Nutrition
- Serving Size: 1 cachapa
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg