🌽 Venezuelan Cachapas with Fresh Cheese

Slightly sweet corn pancakes made with real corn and folded around soft white cheese — a classic from the Venezuelan griddle that feels both rustic and indulgent.

📝 Ingredients (makes 4–6 cachapas)

• 600 g canned corn (drained – about 2 standard 300 g cans)

• ¾ cup heavy cream

• 2 eggs

• ½ cup pre-cooked corn flour (like P.A.N.)

• 3 tablespoons sugar

• 1 teaspoon salt

• Butter (for greasing the pan)

• Fresh white cheese (queso de mano, guayanés, or queso fresco)

🍳 Instructions

1. Blend the batter

• In a blender, combine the drained corn, cream, eggs, sugar, and salt.

• Blend until mostly smooth but still slightly textured (you should still see small corn bits).

• Add the pre-cooked corn flour and blend briefly until fully incorporated. The batter should be thick but pourable.

2. Cook the cachapas

• Heat a nonstick skillet over medium heat and lightly grease with butter.

• Pour in about ½ cup of batter and spread into a thick circle (not too thin).

• Cook for 3–4 minutes until the bottom is golden and the edges firm. Flip carefully and cook another 2–3 minutes on the other side.

3. Serve with cheese

• While hot, add slices of fresh white cheese to one half of the cachapa, fold it over like a quesadilla, and let the cheese melt slightly.

• Add a small pat of butter on top if desired, and serve warm.

🥑 Optional Fillings (Dairy-Free or Creative Twists)

Not into cheese? Try filling your cachapas with:

• Sautéed mushrooms and avocado

• Black beans with caramelized onions

• Grilled tofu and sweet plantain slices

They stay true to the soul of the dish — sweet corn meets something creamy, salty, or rich — without relying on dairy.

🌿 Kuisit Tip

Cachapas are all about balance: sweet corn, salty cheese, and that creamy bite. If your batter feels too thick, add a splash of milk (or water). If too runny, a spoonful more corn flour brings it back together.