Name: Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Venezuelan
Ingredients: 2 cups fresh corn (about 300 grams, cut from the cob; can use frozen corn, defrosted); 1 egg; 2 garlic cloves, minced; ¼ cup cornflour (25 grams); ¼ cup all-purpose flour (27 grams); 1 tablespoon sugar; 1 teaspoon salt; ½ cup milk (120 ml); 1 tablespoon oil (for cooking); 2 tablespoons butter; 1 cup shredded mozzarella cheese (approx. 110 grams); 2 sliced jalapeños (optional)

Jump to Recipe· 4.2 from 10 reviews

There is something genuinely magical about biting into a warm, golden Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe. These rustic corn pancakes burst with natural sweetness from fresh corn, perfectly complemented by the creamy melt of mozzarella and the lively kick of jalapeños. They’re a celebration of textures and flavors that feel both comforting and exciting, making them an irresistible treat whether for breakfast, lunch, or a casual dinner. Let’s dive into how simple ingredients come together to create this mouthwatering Venezuelan favorite that’s sure to become a cherished staple in your kitchen.

Ingredients You’ll Need

The image shows a top view of a silver blender jar placed on a small wooden board over a white marbled surface. Inside the jar, there are multiple layers of ingredients: the bottom layer is light brown with some yellow pieces, likely nuts or corn; above it is a thick white powdery layer, possibly sugar or flour; and some sticky white texture that looks like a creamy liquid or mashed ingredient surrounding the layers. The jar's shiny metal surface reflects light, and a small part of a green leafy plant is visible at the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for the Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe is refreshingly straightforward. Each element brings a unique dimension to this dish: fresh corn offers sweetness and texture, flours add structure, while mozzarella and jalapeños provide creamy and spicy contrasts that elevate every bite.

Fresh corn (2 cups): The star of the show, fresh corn kernels create the base batter with natural sweetness and a delightful pop.
Egg (1): Acts as a binder, lending moisture and richness to the pancakes.
Minced garlic cloves (2): Adds a subtle savory depth that balances the sweet corn.
Cornflour (¼ cup): Keeps the texture tender and light.
All-purpose flour (¼ cup): Provides structure and holds everything together beautifully.
Sugar (1 tablespoon): Enhances the corn’s natural sweetness just enough without overpowering.
Salt (1 teaspoon): Perfectly seasons the batter to heighten all flavors.
Butter (2 tablespoons): Adds richness and helps with the golden crust during cooking.
Milk (½ cup): Moistens the batter for a luscious, tender pancake.
Shredded mozzarella cheese (1 cup): The gooey, melty filling that makes these cachapas so indulgent.
Sliced jalapeños (2, optional): Introduce a fresh spicy zing that pairs wonderfully with the cheese.
Oil (1 tablespoon): For cooking, to get that perfect golden surface without sticking.

How to Make Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

Step 1: Prepare the Batter

Start by blending the fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk together until you achieve a smooth batter. This blend captures the sweet and savory harmony key to Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe, setting the foundation for soft, flavorful pancakes.

Step 2: Heat the Skillet

Preheat a nonstick skillet or griddle on medium heat, then lightly coat the surface with oil. Having the pan just right ensures your cachapas develop an irresistible golden brown color with a lightly crisp edge.

Step 3: Cook the Pancakes

Pour a ladleful of batter onto the hot skillet, using the back of the ladle to carefully spread it into a circular pancake shape. Cook each side for about 2 to 3 minutes until bubbles form and it’s golden. This is essential to getting that authentic texture reminiscent of traditional Venezuelan street food.

Step 4: Add Jalapeños and Flip

If you’re using jalapeño slices, place them on the pancake just before flipping it to the other side. This fusion delivers a spicy kick that perfectly contrasts with the natural sweetness of the corn and the creaminess of the cheese.

Step 5: Fill with Mozzarella and Fold

After flipping, spoon a generous handful of shredded mozzarella on one half of the pancake, then fold it over to create a half-moon shape. Cook for 1 to 2 minutes more on each side, allowing the cheese to melt and the cachapa to toast beautifully. This step transforms these corn pancakes into a cheesy delight that’s hard to resist.

Step 6: Serve Warm

Repeat the filling and cooking process with the remaining batter. Serve your Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe hot, paired with sour cream or your favorite dipping sauce for extra indulgence.

How to Serve Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

A white plate holds two folded yellow pancakes with a browned, slightly crispy texture on top. Inside each pancake is melted white cheese with a smooth and creamy texture, and thin slices of green jalapeño peppers. Next to the pancakes are fresh leafy green and reddish lettuce with a slightly ruffled edge, as well as scattered slices of jalapeño peppers. A fork and a knife with black handles rest beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes can elevate the experience. Consider chopped cilantro for a burst of freshness or a dollop of cool sour cream to balance the spiciness of jalapeños. A light drizzle of honey or a sprinkle of smoked paprika can bring out new layers of flavor as well.

Side Dishes

These cachapas pair wonderfully with light, refreshing sides. A simple avocado salad, pickled vegetables, or a black bean salad offer complementary textures and flavors to round out the meal. Their brightness contrasts with the rich cheese and sweet corn flawlessly.

Creative Ways to Present

For a fun twist, serve mini cachapas as appetizers topped with a slice of jalapeño and melted mozzarella, or present them on a rustic wooden board stacked high for a sharing platter. You could even drizzle with chipotle mayo or a cilantro-lime crema for a café-style delight.

Make Ahead and Storage

Storing Leftovers

Leftover Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe keep well in the refrigerator for up to two days when wrapped tightly in plastic wrap or stored in an airtight container. This makes them easy to enjoy again later without losing their tender texture.

Freezing

You can freeze individual cachapas by laying them flat on a baking sheet in a single layer. Once frozen solid, stack them with parchment paper in between and store in a sealed freezer bag for up to one month. This way, you have quick snacks ready whenever you crave cheesy corn goodness.

Reheating

Reheat gently in a skillet over medium-low heat to preserve the melted mozzarella and crisp exterior, or warm them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as it can make the pancakes soggy and diminish the delightful texture.

FAQs

Can I use frozen corn instead of fresh corn?

Absolutely! Defrosted frozen corn works well in this recipe and still provides plenty of that sweet, corn flavor essential to Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe.

What if I don’t like spicy food? Can I skip the jalapeños?

Yes, the jalapeños are optional and can be omitted if you prefer a milder taste. The cachapas themselves are delicious on their own with just the sweet corn and gooey mozzarella.

Is there a substitute for mozzarella cheese?

While mozzarella is traditional for its melting quality and mild flavor, you can experiment with other melting cheeses like Monterey Jack or a mild cheddar if you want a different twist on this Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe.

Can I make these vegan or dairy-free?

To make dairy-free cachapas, use a plant-based milk and a vegan cheese substitute that melts well. Skipping the egg or replacing it with a flax egg can also work, although the texture may be slightly different.

How do I know when the cachapas are cooked through?

Look for bubbles on the surface and a golden-brown, slightly crispy bottom before flipping. The batter should be firm to the touch but still soft inside once fully cooked, ensuring that perfect balance of tender and toasted in your cachapas.

Final Thoughts

There is nothing quite as satisfying as making and sharing the Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe. With its irresistible blend of sweet, savory, creamy, and spicy flavors wrapped in a warm pancake, it’s a dish that warmly invites you back for seconds and even thirds. I hope you find joy in making this recipe your own, sharing it with loved ones, and savoring each delicious bite as much as I do!