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Venezuelan Sweet Corn Cachapas

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A delicious, gluten-free Venezuelan dish made with sweet corn and topped with creamy buffalo mozzarella.

Ingredients

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  • 2 cups Sweet Corn (Fresh or thawed frozen)
  • 1 large Egg (Fresh)
  • 0.5 cups All-Purpose Flour (Can substitute for gluten-free flour)
  • 1 teaspoon Salt (Adjust to taste)
  • 2 tablespoons Granulated Sugar (Honey can be used as a substitute)
  • 1 tablespoon Vegetable Oil (For frying, any neutral oil works)
  • 1 tablespoon Unsalted Butter (To add richness on top)
  • 1 cup Buffalo Mozzarella (Or queso de mano, or dairy-free option)

Instructions

  1. Blend the sweet corn in a food processor until you achieve a chunky puree.
  2. Crack the large egg into a mixing bowl and whisk it until smooth.
  3. Add the blended corn to the bowl with the egg.
  4. Sprinkle in the all-purpose flour.
  5. Incorporate the salt and granulated sugar into the mixture.
  6. Mix well until a thick, homogeneous batter forms.
  7. Heat a non-stick skillet over medium heat and add the vegetable oil.
  8. Pour about 1/3 cup of the batter onto the pan, forming a round shape.
  9. Cook each cachapa for approximately 3–4 minutes, or until bubbles appear on the surface and the edges begin to turn golden brown.
  10. Flip the cachapa carefully and cook for an additional 3–4 minutes until both sides are golden and cooked through.
  11. Transfer the cooked cachapa to a warm plate and top with the unsalted butter and buffalo mozzarella.
  12. Serve immediately, enjoying the melting cheese and warm sweetness.

Notes

Ensure all ingredients are certified gluten-free and check for any hidden gluten. Allow the batter to rest for 10-15 minutes before cooking for better texture.

Nutrition

Find it online: https://www.glutenfreez.com/venezuelan-sweet-corn-cachapas/