Cachapas(Venezuelan fresh corn pancakes)

4 to 6 servings

They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham or chorizo or simply spread with butter, cream cheese or sour cream.


  • Corn kernels, fresh or frozen — 4 cups (about 1 1/2 pounds)
  • Cornstarch — 1/2 cup
  • Melted butter or olive oil– 2 tablespoons
  • Sugar — 1 tablespoon
  • Salt — 2 teaspoons
  • Water — as needed


  1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
  2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
  3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.

Cachapas Variations

  • Costa Rican Chorreadas: Add a little more sugar and 1 teaspoon of vanilla if you like. Spread with sour cream when finished and serve with eggs or gallo pinto for a great Costa Rican breakfast.
  • For chunkier cachapas, reserve about 1/2 cup of the corn kernels and keep them whole. Stir them into the pureed batter.
  • Substitute milk for some or all of the water if you like.
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