About this Dish
Fresh corn pancakes — made from sweet corn ground into a thick batter, cooked on a budare (flat griddle) and folded over a thick slab of hand-pulled mozzarella or queso de mano. The sweetness of the corn against the salty, stretchy cheese is one of Venezuela's great flavour combinations. Sold by vendors at the roadside throughout Venezuela.
IngredientsServes 2
🌽Fresh sweet corn, 6 large ears (or 900g frozen sweet corn kernels, thawed)
🧀Fresh mozzarella or queso de mano, 300g thickly sliced
🥚Eggs, 2 large
🧈Unsalted butter, 3 tablespoons melted, plus extra for greasing the pan
🥛Whole milk, 3–4 tablespoons (add as needed)
🍬White sugar, 2 tablespoons
🧂Salt, 1 teaspoon
🌾Masa harina or fine cornmeal, 2 tablespoons (optional, to thicken if batter is too loose)
Method
1
Cut the corn kernels off the cobs and place them in a blender or food processor. Blend until you get a coarse, thick paste — you want some texture remaining, so don't over-blend. If the mixture seems too dry, add milk one tablespoon at a time.2
Add the eggs, melted butter, sugar, and salt to the blender and pulse until everything is just combined. The batter should be thick like a heavy pancake batter — if it feels too runny, stir in a tablespoon or two of masa harina and let it rest for 5 minutes.3
Heat a large non-stick skillet, cast iron pan, or budare over medium heat. Brush generously with butter and let it get hot but not smoking.4
Pour roughly half a cup of batter per cachapa onto the pan and spread it gently into a round about 15–18cm wide. Cook for 4–5 minutes until the edges look set and the bottom is golden brown with a few darker spots.5
Flip the cachapa carefully with a wide spatula and cook the other side for another 3–4 minutes until cooked through and lightly golden. The centre should feel firm but still slightly soft — cachapas are meant to be tender, not crispy.6
While still in the pan, lay a thick slice of mozzarella or queso de mano over one half of the cachapa. Fold the other half over the cheese like a half-moon and press down lightly. Leave for 30–60 seconds so the cheese begins to melt from the heat.7
Slide onto a plate and serve immediately while the cheese is warm and stretchy. Repeat with the remaining batter, buttering the pan between each cachapa.User Reviews
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