Cachapa

🧂 Ingredients

• 4 cups Fresh corn kernels(About 4-5 ears of corn. Fresh is crucial for the best flavor and texture.)
• 2 tbsp Granulated sugar(Adjust to your sweetness preference.)
• 2 tbsp Unsalted butter(For cooking the cachapas. You may need a little more.)
• 300 g Queso de mano(A soft, fresh white cheese from Venezuela. If unavailable, a fresh mozzarella or a mild, soft white cheese can be substituted. Cut into thin slices or strips.)
• 1/2 tsp Salt(Or to taste.)
• 60 ml Milk(Whole milk is recommended for richness. You might need a little more or less depending on corn moisture.)

👨‍🍳 Instructions

1. 1

   Prepare the Corn Batter: In a blender or food processor, combine the fresh corn kernels, granulated sugar, salt, and milk. Pulse until the mixture is mostly smooth but still has some texture from the corn kernels. Avoid over-processing into a completely liquid puree; a slightly chunky consistency is desirable for the cachapa's texture. Taste and adjust sugar or salt if needed.

   ⏱️ 5 minutes
2. 2

   Heat the Griddle: Place a non-stick skillet or griddle over medium heat. Add about 1 teaspoon of butter and let it melt and coat the surface. The butter should sizzle gently.

   ⏱️ 2 minutes
3. 3

   Cook the Cachapas: Pour about 1/2 cup of the corn batter onto the hot, buttered griddle for each cachapa, spreading it slightly into a round shape, about 6-7 inches in diameter. Cook for about 4-6 minutes on the first side, or until the edges look set and the surface begins to bubble. You should see golden-brown spots forming on the bottom.

   ⏱️ 4-6 minutes
4. 4

   Flip and Finish: Carefully flip the cachapa using a spatula. Add a few slices or strips of queso de mano onto one half of the cachapa. Cook for another 4-6 minutes on the second side, until golden brown and cooked through, and the cheese is melted and gooey. The cachapa should feel slightly firm to the touch.

   ⏱️ 4-6 minutes
5. 5

   Serve: Fold the cachapa in half over the melted cheese. Slide it onto a plate and serve immediately while hot and the cheese is stretchy. Repeat with the remaining batter and cheese.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best flavor and authentic texture, use fresh corn kernels. Canned or frozen corn can be used in a pinch, but the taste and consistency will differ.
• ✓Don't over-blend the corn mixture. Leaving some whole or partially blended kernels provides a pleasant chewiness.
• ✓Medium heat is key for cooking. Too high, and the outside will burn before the inside is cooked. Too low, and it may become tough.
• ✓The queso de mano should be soft enough to melt well. If using a firmer cheese, ensure it's sliced thinly.
• ✓Serve immediately after folding for the best experience of warm, melty cheese and tender corn pancake.

🔄 Variations

• Add crispy fried pork belly (chicharrón) or shredded fried pork (cochino frito) inside with the cheese for a heartier meal.
• Serve with a dollop of nata criolla (Venezuelan sour cream) or a drizzle of honey.

🥗 Nutrition

Per serving