Cachapa

Name: Cachapa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 6 ears fresh sweet corn, kernels cut off; 2 tbsp sugar; 1 tbsp butter, melted; 1/2 tsp salt; 2 tbsp cornstarch; 300g queso de mano or mozzarella; Butter for cooking

Cachapa (kah-CHAH-pah)

Sweet Corn Pancake

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 426 kcal

A thick, golden pancake made from fresh sweet corn batter, folded around melty queso de mano — Venezuela's beloved corn celebration.

Nutrition & Info

Protein 14.0g

Carbs 52.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

blender large flat griddle or skillet spatula

Presentation Guide

Vessel: clay plate

Garnishes: butter pat

Accompaniments: queso de mano, nata cream

Ingredients

6 ears fresh sweet corn, kernels cut off
2 tbsp sugar
1 tbsp butter, melted
1/2 tsp salt
2 tbsp cornstarch
300g queso de mano or mozzarella
Butter for cooking

Instructions

1
Blend corn kernels until a thick, slightly chunky batter forms. Do not over-blend — texture matters.
2
Mix in sugar, melted butter, salt, and cornstarch. Batter should be thick and pourable.
3
Heat a greased griddle or skillet over medium heat.
4
Pour batter to form a thick pancake about 20cm across. Cook 3-4 min until bubbles form and edges set.
5
Flip carefully and cook 2-3 min more until golden brown.
6
Place cheese on one half, fold over. Serve immediately while cheese is melting.

💡

Did You Know?

Venezuelans are fiercely loyal to their cachapa vendor — switching vendors is considered a minor betrayal.

Chef's Notes

Equipment Tips

blender
large flat griddle or skillet
spatula

Garnishing

butter pat

Accompaniments

queso de mano, nata cream

The Story Behind Cachapa

Cachapas predate European colonization, originating with indigenous peoples who cultivated maize across Venezuela. The dish celebrates the jojoto (tender corn) season and was originally cooked on clay griddles called budares. The addition of queso de mano came after Spanish colonization introduced dairy cattle to the llanos.

🕐 Traditionally enjoyed breakfast or lunch 📜 Origins: Pre-Columbian indigenous era

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