Description
Venezuelan Sweet Corn Cachapas are delectable thick corn pancakes that capture the essence of Venezuelan cuisine in every bite. With a crispy exterior and a soft, creamy center, these treats are perfect for breakfast or brunch. Imagine enjoying them warm, topped with melted cheese and your favorite garnishes, creating a nostalgic experience that brings family and friends together around the table.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 1/4 cup whole milk (or plant-based milk)
- 2 large eggs
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup crumbled queso fresco or mozzarella
Instructions
- Cut the kernels off the corn cobs to yield about two cups.
- Blend the corn with milk, eggs, sugar, salt, and flour until slightly chunky.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour half a cup of batter into the skillet and shape it into a circle about half an inch thick. Cook until golden brown (about 4 minutes).
- Flip and sprinkle cheese on top; cook until melted.
- Serve warm with avocado slices or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg