Cachapas Venezolanas con Queso de Mano (Sweet Corn Griddle Cakes with Melting White Cheese) – Authentic Venezuela Recipe
Golden, buttery fresh-corn pancakes folded around a generous slab of warm, stretchy white cheese.
- Country of Origin
- 🇻🇪 Venezuela (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh sweet corn kernels blended into batter, Thick slices of melting mozzarella/queso de mano, Avocado, Butter, Pinch of cane sugar
Ingredients for Cachapas Venezolanas con Queso de Mano (Sweet Corn Griddle Cakes with Melting White Cheese) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh sweet corn kernels blended into batter, prepped into bite-sized pieces
- 1.5 cups thick slices of melting mozzarella/queso de mano, washed and trimmed
- 1 cup avocado
- 1 medium onion and 3 cloves garlic, finely minced with butter
- 1.5 tbsp traditional Venezuela seasoning (pinch of cane sugar, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and butter for 2–3 minutes until softened and fragrant.
- Add fresh sweet corn kernels blended into batter and thick slices of melting mozzarella/queso de mano along with pinch of cane sugar, sea salt, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with avocado and serve straight from the skillet.