Description
Authentic Venezuelan sweet corn cachapas made with fresh corn, lightly crisp on the outside and soft inside, folded over thick slices of melted white cheese. A comforting sweet and savory dish perfect for any time of day.
Ingredients
Scale
- 3 cups fresh sweet corn kernels, about 450 grams
- 1/4 cup cornmeal, about 35 grams
- 2 tablespoons all purpose flour, about 15 grams
- 1/4 cup whole milk, about 60 milliliters
- 1 large egg
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 200 grams white cheese, sliced thick
Instructions
- Preheat a nonstick skillet over medium heat and lightly grease it.
- In a blender, combine sweet corn kernels, cornmeal, flour, milk, egg, salt, and sugar.
- Blend until mostly smooth but still slightly textured.
- Pour about 1/2 cup of batter into the skillet and gently spread into a thick round.
- Cook for 3 to 4 minutes until the bottom is golden brown and the edges are set.
- Flip carefully and cook another 3 to 4 minutes until fully cooked through.
- Place sliced white cheese on one half of the hot cachapa.
- Fold the cachapa over the cheese and allow it to melt slightly.
- Repeat with remaining batter.
- Serve warm while the cheese is soft and melted.
Notes
- Do not overblend the batter to keep some natural corn texture.
- Cook on medium heat to prevent over browning before the inside cooks through.
- Use thick slices of cheese for the best creamy center.
Nutrition
- Serving Size: 1 cachapa
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 95mg