CACHAPAS VENEZOLANAS La Receta Más Fácil

queso blanco

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining creaminess.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often more accessible and retains flavor.

Remove the kernels from the corn cob, ensuring to cut from the root to avoid the 'tusa'.

Blend 1 cup of corn in a blender until smooth, checking the texture periodically.

Add 3 tablespoons of sugar and 1/2 teaspoon of salt to the blended corn and mix well.

Heat a non-stick skillet over medium heat, ensuring it's hot enough to prevent sticking.

Grease the skillet with oil using a paper towel.

Pour the corn mixture into the skillet, forming a pancake.

Wait for bubbles to form on the surface of the cachapa before flipping it.

Carefully flip the cachapa using a spatula, ensuring it doesn't break.

Cook the other side until golden brown, monitoring closely to avoid burning.

Remove the cachapa from the skillet and place it on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens