Name: Venezuelan Cachapas (Using Canned Corn)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 1 can (15 oz / 425g) sweet corn, drained; 1/4 cup all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1/4 cup milk; 1 tablespoon butter (melted); 1 egg; Butter or oil for cooking; Queso de mano, mozzarella, or any melty white cheese (for filling)

Why You’ll Love Venezuelan Cachapas Recipe

You’ll love this cachapa recipe because it’s quick, forgiving, and full of natural sweetness from the corn. Using canned corn cuts prep time while still yielding a batter with texture and flavor. The resulting pancakes are soft, golden, and perfect for filling with cheese or savory ingredients. Whether you serve them for breakfast, brunch, or a light dinner, they feel both homey and special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14 oz (about 400 g) canned sweet corn (drained)
2 tablespoons melted butter
1 egg
¼ cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt

For filling / topping:

Buffalo mozzarella cheese (or another melting cheese)
A little vegetable oil or butter for cooking

Directions

Drain the canned corn well.
In a blender, combine the drained corn, melted butter, egg, flour, sugar, and salt. Blend just until you get a thick batter — some corn texture should remain (don’t overblend).
Preheat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter (cachapa batter is somewhat sticky).
Pour about ⅓ cup of batter onto the hot pan, spreading gently to shape a pancake.
Cook until small holes appear on the surface, then flip and cook the other side (about 2 minutes each side).
Transfer to a plate, sprinkle or place the cheese on the hot pancake so it melts, and optionally fold or stack.
Serve while warm.

Servings and timing

Yield: about 6 cachapas
Prep time: ~5 minutes
Cook time: ~25 minutes (including all pancakes)
Total time: ~30 minutes

Variations

Add milk: If your corn brand is dry, add 1–2 tablespoons of milk to thin the batter slightly.
Sweet or savory: Leave out the sugar for a less sweet version.
Fillings: Use shredded chicken, pulled pork, or sautéed vegetables along with or instead of cheese.
Cheese swap: If you don’t have mozzarella, use another mild cheese that melts well.
Corn kernels: Substitute part of the canned corn with fresh or frozen corn for variation in texture.

Storage/Reheating

Store leftover cachapas stacked with parchment paper between them in an airtight container in the refrigerator for up to 2 days.
To reheat, warm them gently in a skillet over low heat until warmed through (to preserve some crispness). Avoid microwaving, as it can make them soggy.

FAQs

What is the difference between cachapas and arepas?

Cachapas are made from fresh or whole corn and are soft and pancake-like, whereas arepas are made from precooked corn flour and have a firmer, bread-like texture.

Do I need to add milk when using canned corn?

Usually no — most of the time the flour and butter balance the moisture. But if your batter is too thick or dry, you can add 1–2 tablespoons of milk.

Should I drain the canned corn or use it with the liquid?

Drain the liquid first. The corn liquid can make the batter too wet and affect texture.

How thick should I make the pancakes?

Pour a moderate amount (about ⅓ cup) and spread gently — they should be thick but not too tall, allowing them to cook through evenly.

My cachapas are sticking to the pan — what should I do?

Use a nonstick pan and a little oil or butter. Ensure the pan is fully heated before pouring the batter, as the mixture is sticky.

Can I make the batter ahead of time?

Yes — you can blend and store the batter in the refrigerator for a few hours. Stir before cooking. Avoid letting it sit too long as the corn may separate.

What cheese works best?

Soft, melting cheeses like mozzarella or “queso de mano” (a Venezuelan cheese) are ideal. Buffalo mozzarella is a great substitute.

Are cachapas sweet or savory?

They are mildly sweet (thanks to the corn and added sugar), but when paired with cheese or savory fillings, they strike a delicious balance.

Can I freeze cachapas?

Yes, freeze the cooked pancakes (after cooling). Reheat in a skillet or oven to restore warmth and texture.

What can I serve with cachapas?

Enjoy them with coffee for breakfast, or serve with avocado, ham, or eggs for a heartier meal.

Conclusion

These Venezuelan cachapas made with canned corn are a practical and delicious shortcut to enjoying this traditional corn pancake delight. They offer sweet, tender corn flavor and a soft texture, especially when filled with melting cheese. Simple to whip up in about 30 minutes, they make a comforting breakfast

Venezuelan Cachapas (Using Canned Corn)