Entree: Venezuela – Northern Culinary Region – Cachapas (Thick grilled fresh-corn pancakes typically folded around soft Venezuelan cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 3 cups (450 g) fresh corn kernels (about 4–5 medium ears)
- 1/2 cup (60 g) masa harina (corn flour)
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 2 tbsp (30 ml) melted butter, plus extra for cooking and serving
- 1 large egg (approx. 50 g)
- 1/4 cup (60 ml) milk (or water for a lighter batter)
- 1 tbsp (15 ml) vegetable oil or neutral oil for the griddle
- 8 oz (225 g) queso de mano or queso blanco or fresh mozzarella, sliced

Instructions

1. In a blender or food processor, combine the fresh corn kernels, masa harina, sugar, salt, melted butter, egg, and milk. Pulse to a coarse, slightly textured batter—do not overblend to a perfectly smooth purée; the batter should hold some corn texture. If too thick, add up to 2 tbsp (30 ml) water or milk.
2. Heat a nonstick skillet or cast-iron griddle over medium heat and brush with a little vegetable oil or butter.
3. Spoon about 1/3 to 1/2 cup (80–120 ml) batter per cachapa onto the hot surface and spread gently into a 5–6 inch (12–15 cm) circle about 1/4 inch (6 mm) thick.
4. Cook until edges are set and the underside is golden, 3–4 minutes. Flip carefully and cook the other side 2–3 minutes until cooked through and golden.
5. Place sliced cheese on one half of the hot cachapa; allow it to soften and melt slightly, 1–2 minutes, then fold the cachapa over the cheese. Repeat with remaining batter and cheese.
6. Serve warm with an extra pat of butter if desired. Cachapas are best eaten immediately.