Venezuelan Sweet Corn Cachapas Loaded with Melty Mozzarella

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There are some recipes that hit you with comfort the second they touch the pan.

Cachapas are one of those foods.

The first time I smelled fresh corn batter sizzling in butter, I swear my shoulders relaxed on instinct.

It was warm, sweet, almost caramel-like — the kind of smell that pulls people into the kitchen without asking.

I flipped one and watched the edges turn golden while the middle stayed soft and pillowy.

Then I tucked mozzarella inside and let it melt into gooey perfection.

We took one bite and just looked at each other.

Silence first. Then smiles. Then immediate seconds.

Recipe Resume — Why These Cachapas Are Pure Joy

Naturally sweet corn flavor

Soft inside, golden outside

Melty cheesy center

Quick and comforting

One bowl batter

Kid and guest approved

Gluten-optional

Better than restaurant versions

Why This Venezuelan Sweet Corn Cachapas with Mozzarella Is The Only One You’ll Ever Need

Cuisine: Venezuelan / Latin American

I made these on a lazy Sunday when breakfast turned into brunch and brunch turned into “let’s make more.”

My family hovered by the stove like hungry birds waiting for the next batch.

Every time I flipped one, someone asked, “Is that one mine?”

Now they’re our go-to comfort food when we want something warm, cozy, and slightly sweet with a salty cheesy bite.

What You Really Need to Make This Amazing Cachapas (Simplified)

• Fresh or frozen sweet corn kernels
• Milk
• Egg
• Sugar (just a touch)
• Salt
• Cornmeal or flour (small amount for structure)
• Butter or oil for cooking
• Mozzarella cheese slices or shreds

How to Master the Perfect Cachapas (My Secret Method)

Blend the corn with milk until thick but slightly textured — you still want tiny corn bits for flavor.

Stir in egg, sugar, salt, and just enough cornmeal to thicken into pancake batter.

Heat a pan with butter until it smells nutty and warm.

Pour batter gently, spreading into thick pancakes.

Cook slow — you want golden outside and soft inside.

Flip carefully when bubbles appear and edges look set.

Add mozzarella on one half, fold gently, and let it melt into stretchy goodness.

Serve hot while cheese is dreamy and gooey.

Chef’s Notes and Tips For A Flawless Cachapas

Use sweet corn — the natural sugars caramelize beautifully.

Low heat is the secret to soft centers and golden crusts.

If batter feels thick, add a splash of milk.

Cover pan briefly after adding cheese to help it melt faster.

Get Creative! Easy Substitutions and Fun Variations

Swap mozzarella for queso fresco or Monterey Jack

Add a little vanilla for sweeter breakfast-style cachapas

Stuff with ham and cheese for savory version

Top with honey butter or sour cream

Make mini versions for snacks

Lighten It Up! Simple Swaps for a Healthier Cachapas

Use low-fat milk

Cook with olive oil spray

Add whole cornmeal instead of flour

Try part-skim mozzarella

Serve with fresh fruit on side

And There You Have It!

Soft, sweet Venezuelan cachapas loaded with melty mozzarella that feel like comfort in every bite.

Make once and you’ll crave them forever.

Tell me how yours turned out — and don’t forget to explore more cozy recipes!

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:

1. What makes Venezuelan sweet corn cachapas different from regular pancakes?

Cachapas are made with real blended corn, not just flour.

That fresh corn gives them natural sweetness, moisture, and a custardy inside that pancakes don’t have.

They’re thicker, softer, and richer — almost like a corn cake and pancake had a delicious baby.

2. Can I make homemade cachapas recipe with frozen corn?

Absolutely — frozen sweet corn works beautifully.

Just thaw completely and drain excess liquid before blending.

The flavor stays sweet and fresh, making easy cachapas with melty cheese possible year-round.

3. Why is mozzarella perfect for cheesy corn pancakes Venezuelan style?

Mozzarella melts smoothly without overpowering the corn’s sweetness.

It creates long stretchy pulls that balance the soft pancakes perfectly.

Traditional Venezuelan cheese is salty and mild — mozzarella mimics that texture beautifully.

4. How thick should cachapa batter be?

Think thick pancake batter — pourable but not runny.

It should slowly spread in the pan, not flow like crepes.

Too thin makes them crispy; too thick keeps them raw inside.

5. Can I make traditional Venezuelan cachapas ahead of time?

You can cook them fully and refrigerate for up to 3 days.

Reheat in a skillet to restore softness and melt the cheese again.

They’re great for meal prep breakfasts.

6. Are cachapas gluten-free?

Yes — if you use only cornmeal or no flour at all.

Corn itself provides most of the structure.

Just double check cheese labels for gluten-free processing.

7. What toppings go well with sweet corn cachapas?

Butter, sour cream, avocado, honey, or extra cheese are amazing.

Some people add shredded beef or chicken for savory meals.

They’re incredibly versatile.

8. Why do my cachapas burn outside but stay raw inside?

Heat is usually too high.

Lower the flame and cook slowly — the sugars in corn brown fast.

Patience gives golden crust and soft fluffy center every time.