Entree: Venezuela – Southern Culinary Region – Cachapas (Thick fresh corn pancakes traditionally filled with 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 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

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

2 cups (300 g) fresh corn kernels (or thawed frozen sweet corn)
1/2 cup (60 g) masa harina or fine cornmeal
1 large egg
1/3 cup (80 ml) whole milk (more if needed)
2 tbsp (30 g) granulated sugar
1/2 tsp (3 g) salt
2 tbsp (30 g) melted butter plus extra for cooking
Which cheese was actually used for the 7 7/8 oz (225 g) filling: queso de mano, fresh farmer's cheese, or young mozzarella? (estimated edible portion: 7 7/8 oz (225 g))
Vegetable oil or butter for the griddle, as needed

Show original ingredient measurements

2 cups (300 g) fresh corn kernels (or thawed frozen sweet corn)
1/2 cup (60 g) masa harina or fine cornmeal
1 large egg
1/3 cup (80 ml) whole milk (more if needed)
2 tbsp (30 g) granulated sugar
1/2 tsp (3 g) salt
2 tbsp (30 g) melted butter plus extra for cooking
Which cheese was actually used for the 225 g filling: queso de mano, fresh farmer's cheese, or young mozzarella? (estimated edible portion: 225 g)
Vegetable oil or butter for the griddle, as needed

Instructions

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

1. In a blender or food processor, pulse fresh corn kernels with the egg, milk, melted butter, sugar, and salt to a coarse, slightly chunky batter. Do not overblend — texture should remain slightly grainy. Transfer to a bowl.
2. Stir in masa harina or cornmeal until incorporated; batter should be thick but pourable. If too thick, add up to 1–2 tbsp (15–30 ml) milk to loosen. Let rest 10 minutes.
3. Heat a nonstick skillet or griddle over medium-low heat and brush with butter or a little oil. Spoon 1/3 to 1/2 cup (80–120 ml) of batter per cachapa onto the skillet and spread gently into 5–6 inch (12–15 cm) rounds.
4. Cook slowly 3–4 minutes until edges set and underside is golden and deeply colored. Flip carefully and cook 2–3 minutes more until cooked through and both sides have a caramelized color.
5. Place 1–2 slices (about 2 oz (55 g)) of queso de mano on one half of each hot cachapa, allow cheese to warm and soften, then fold over to enclose. Alternatively, serve open-faced with cheese on top.
6. Keep finished cachapas warm in a low oven while you cook remaining batter. Serve immediately while cheese is melty.

1. In a blender or food processor, pulse fresh corn kernels with the egg, milk, melted butter, sugar, and salt to a coarse, slightly chunky batter. Do not overblend — texture should remain slightly grainy. Transfer to a bowl.
2. Stir in masa harina or cornmeal until incorporated; batter should be thick but pourable. If too thick, add up to 1–2 tbsp (15–30 ml) milk to loosen. Let rest 10 minutes.
3. Heat a nonstick skillet or griddle over medium-low heat and brush with butter or a little oil. Spoon 1/3 to 1/2 cup (80–120 ml) of batter per cachapa onto the skillet and spread gently into 5–6 inch (12–15 cm) rounds.
4. Cook slowly 3–4 minutes until edges set and underside is golden and deeply colored. Flip carefully and cook 2–3 minutes more until cooked through and both sides have a caramelized color.
5. Place 1–2 slices (about 2 oz / 55 g) of queso de mano on one half of each hot cachapa, allow cheese to warm and soften, then fold over to enclose. Alternatively, serve open-faced with cheese on top.
6. Keep finished cachapas warm in a low oven while you cook remaining batter. Serve immediately while cheese is melty.