Cachapa With Venezuelan Cheese Recipe

Blend corn

If using fresh corn, cut kernels off the cobs. Place corn kernels in a blender or food processor. Add the milk and eggs. Pulse or blend until the mixture is mostly smooth but still slightly textured — you want some corn grit for body (about 20–30 seconds).

Add dry ingredients

Transfer the blended corn mixture to a mixing bowl. Whisk in the flour, sugar, and salt until combined. Stir in the melted butter. The batter should be pourable but thicker than a crepe; if it's extremely thick, whisk in up to 2 tablespoons more milk.

Rest batter

Let the batter rest at room temperature for 10–15 minutes to allow the corn to hydrate and the flour to relax. Stir once before cooking.

Heat griddle

Place a cast-iron skillet or nonstick griddle over medium heat. Add 1 tsp vegetable oil and spread to coat. Heat until shimmering but not smoking (about 2–3 minutes).

Spoon batter

For each cachapa, spoon about 1/3 to 1/2 cup of batter onto the hot griddle and use the back of the spoon to gently spread into a round about 5–6 inches across and 1/8–1/4 inch thick. Do not over-spread; edges can be slightly irregular.

Cook first side

Cook until the underside is golden-brown and the top shows set edges and small bubbles, about 3–4 minutes. Reduce heat a touch if the cachapa browns too quickly before cooking through.

Flip and add cheese

Flip the cachapa using a spatula. Immediately top half of the cooked side with about 2–3 ounces (60–80 g) of sliced or shredded Venezuelan cheese so it begins to melt. Cook an additional 2–3 minutes until the cheese is melted and the cachapa is cooked through. If the outside is browning too fast, lower heat and cover loosely with a lid for 1 minute to promote melting.

Butter and finish

During the last 30 seconds, brush or dot the top with a little butter for shine and flavor. Remove to a plate. Repeat with remaining batter and cheese, adding more oil to the pan as needed (about 1 tsp total per 3–4 cachapas).

Assemble

For a classic presentation, fold each cachapa in half like a taco or sandwich with the melted cheese inside. Optionally sprinkle with chopped cilantro or scallion. Serve hot so the cheese is gooey.

Serve cachapas immediately, 1–2 per person depending on appetite. Leftover cooked cachapas can be wrapped tightly and refrigerated for up to 2 days; reheat gently in a skillet with a little butter over low heat until warmed through and cheese re-melts.