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Venezuelan Corn Pancakes

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Crispy, cheesy, and slightly sweet, these Venezuelan corn pancakes—cachapas—are made with fresh corn, jalapeños, and garlic, then folded over melty mozzarella for a bold, flavorful treat.

Ingredients

Units Scale
  • 2 cups (300g) fresh corn kernels
  • 2 garlic cloves
  • 2 jalapeños, deseeded and chopped
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/4 cup cornflour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 tablespoon oil (for cooking)
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a blender or food processor, combine corn, garlic, jalapeños, egg, milk, melted butter, sugar, salt, flour, and cornflour. Blend until a thick, slightly chunky batter forms.
  2. Heat oil in a non-stick skillet over medium heat. Pour about 1/3 cup of batter into the skillet and gently spread into a pancake shape.
  3. Cook for 3–4 minutes per side, or until golden brown and cooked through.
  4. Once both sides are done, sprinkle mozzarella cheese on one half of the pancake and fold it over like a quesadilla. Cook for another minute until cheese melts.
  5. Remove from pan and repeat with remaining batter. Serve warm with a side of fresh salad or avocado.

Notes

  • Use fresh or thawed frozen corn for best flavor and texture.
  • Adjust the number of jalapeños based on desired spice level.
  • Cachapas are traditionally served with queso de mano but mozzarella makes a great substitute.

Nutrition

Find it online: https://yumfoodusa.com/venezuelan-corn-pancakes/