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Close-up of a Venezuelan Sweet Corn Cachapa showing charred spots and crushed corn kernels.

Venezuelan Sweet Corn Cachapas: The Ultimate Guide to Stretchy, Golden Perfection

Authentic Venezuelan Sweet Corn Cachapas featuring a thick, grainy corn batter, charred griddle spots, and a thick layer of oozing melted mozzarella cheese. A perfect savory-sweet street food classic made easily at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast, Dinner, Lunch
Cuisine: Venezuelan
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cachapa Ingredients
  • 3 cups (450g) Sweet corn kernels Fresh or thawed frozen
  • 1/4 cup (60ml) Whole milk
  • 3 tbsp (24g) Pre-cooked cornmeal (Masarepa)
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (5g) Kosher salt
  • 2 tbsp (28g) Unsalted butter Melted
  • 8 oz (225g) Mozzarella cheese Sliced or thick shreds
  • 1 tbsp (14g) Salted butter For garnish

Equipment

  • 1 Blender or Food Processor Used to pulse the corn to a grainy consistency.
  • 1 Cast Iron Skillet or Griddle Essential for achieving the charred exterior.
  • 1 Spatula For flipping and folding the pancakes.

Method
 

Prepare the Batter
  1. In a blender, combine corn, milk, sugar, salt, and melted butter. Pulse until the batter is thick and grainy with visible bits of crushed kernels.
  2. Whisk in the cornmeal and let the batter rest for 10 minutes to thicken.
Cook and Assemble
  1. Pour 1/2 cup of batter onto a hot, greased skillet. Cook until the bottom is golden-yellow with distinct charred dark brown spots.
  2. Flip the pancake, add a thick layer of mozzarella to one half, and fold. Cook until the cheese is oozing out the sides.
  3. Top with a pat of melting salted butter and serve immediately while the exterior is crisp.

Notes

Use a cast-iron pan for the best char.
Do not over-blend; the grainy texture is key to an authentic cachapa.