Name: Venezuelan Sweet Corn Cachapas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 2 cups Sweet Corn (Fresh or thawed frozen); 1 large Egg (Fresh); 0.5 cups All-Purpose Flour (Can substitute for gluten-free flour); 1 teaspoon Salt (Adjust to taste); 2 tablespoons Granulated Sugar (Honey can be used as a substitute); 1 tablespoon Vegetable Oil (For frying, any neutral oil works); 1 tablespoon Unsalted Butter (To add richness on top); 1 cup Buffalo Mozzarella (Or queso de mano, or dairy-free option)

Venezuelan Sweet Corn Cachapas

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Author: chef-emmy
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Description

Delightful, fluffy corn pancakes made from sweet corn, perfect for any time of the day.

Ingredients

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2 cups Sweet Corn (Fresh or thawed frozen)
1 large Egg (Fresh)
0.5 cups All-Purpose Flour (Can substitute for gluten-free flour)
1 teaspoon Salt (Adjust to taste)
2 tablespoons Granulated Sugar (Honey can be used as a substitute)
1 tablespoon Vegetable Oil (For frying, any neutral oil works)
1 tablespoon Unsalted Butter (To add richness on top)
1 cup Buffalo Mozzarella (Or queso de mano, or dairy-free option)

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Instructions

Blend the sweet corn in a food processor until coarsely puréed.
Add the large egg, all-purpose flour, salt, and granulated sugar to the puréed corn.
Heat a non-stick skillet over medium heat and add the vegetable oil.
Spoon about 1/4 cup of batter into the skillet, forming a round pancake.
Cook for about 3-5 minutes on each side or until golden brown.
Top each cachapa with a slice of buffalo mozzarella while they are still warm.
Melt the cheese slightly by covering the skillet for a minute.
Serve hot, drizzled with honey or a sprinkle of sugar for an extra touch of sweetness.