Entree: Venezuela – National Cuisine – Cachapas (Thick fresh-corn pancakes traditionally folded around soft Venezuelan cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (450 g) fresh sweet corn kernels (about 4–5 ears) or frozen, thawed
- 1/4 cup (30 g) fine cornmeal or masa harina
- 1 large egg (about 1 3/4 oz (50 g))
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1 g) salt
- 1/4 cup (60 ml) milk, plus more to adjust consistency
- 2 tbsp (30 ml) unsalted butter, melted (plus extra for cooking)
- 8 oz (225 g) queso de mano, queso fresco, or mild farmer's cheese, sliced
- Vegetable oil or additional butter for frying

Show original ingredient measurements

- 3 cups (450 g) fresh sweet corn kernels (about 4–5 ears) or frozen, thawed
- 1/4 cup (30 g) fine cornmeal or masa harina
- 1 large egg (about 50 g)
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1 g) salt
- 1/4 cup (60 ml) milk, plus more to adjust consistency
- 2 tbsp (30 ml) unsalted butter, melted (plus extra for cooking)
- 8 oz (225 g) queso de mano, queso fresco, or mild farmer's cheese, sliced
- Vegetable oil or additional butter for frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a blender or food processor, combine the fresh corn kernels, cornmeal, egg, sugar, salt, 1/4 cup (60 ml) milk, and melted butter. Pulse until mostly smooth but still slightly coarse — the batter should hold together and be thicker than pancake batter. If too thick, add 1 tbsp (15 ml) milk at a time to reach a spreadable, spoonable consistency.
2. Heat a nonstick skillet or cast-iron griddle over medium heat and brush with a little butter or oil. Spoon 1/3 to 1/2 cup (80–120 ml) of batter per cachapa onto the skillet, spreading gently into a 5–6 inch (12–15 cm) circle. Cook in batches without crowding.
3. Cook until the underside is deep golden brown and edges begin to set, 3–4 minutes. Flip carefully and cook the second side 2–3 minutes until fully set and golden.
4. While the second side finishes, place 1–2 slices (about 2 oz (55 g)) of queso de mano or queso fresco on one half of the cachapa and fold over, pressing lightly so the cheese warms and softens.
5. Transfer to a plate and keep warm while you cook remaining cachapas, adding more butter or oil to the skillet as needed.
6. Serve hot, folded around cheese, with an extra pat of butter or a side of sour cream or guasacaca if desired.

1. In a blender or food processor, combine the fresh corn kernels, cornmeal, egg, sugar, salt, 1/4 cup (60 ml) milk, and melted butter. Pulse until mostly smooth but still slightly coarse — the batter should hold together and be thicker than pancake batter. If too thick, add 1 tbsp (15 ml) milk at a time to reach a spreadable, spoonable consistency.
2. Heat a nonstick skillet or cast-iron griddle over medium heat and brush with a little butter or oil. Spoon 1/3 to 1/2 cup (80–120 ml) of batter per cachapa onto the skillet, spreading gently into a 5–6 inch (12–15 cm) circle. Cook in batches without crowding.
3. Cook until the underside is deep golden brown and edges begin to set, 3–4 minutes. Flip carefully and cook the second side 2–3 minutes until fully set and golden.
4. While the second side finishes, place 1–2 slices (about 2 oz / 55 g) of queso de mano or queso fresco on one half of the cachapa and fold over, pressing lightly so the cheese warms and softens.
5. Transfer to a plate and keep warm while you cook remaining cachapas, adding more butter or oil to the skillet as needed.
6. Serve hot, folded around cheese, with an extra pat of butter or a side of sour cream or guasacaca if desired.