Venezuelan Cachapas (Using Canned Corn)

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Venezuelan cachapas are like small corn cakes with cheese and tons of personality. This recipe uses canned corn and all you need to make it is a blender. 

This recipe is a staple in the Venezuelan cuisine and one of my favorites recipes while I was growing up. I’m completely biased but I must say that the best cachapas are my mom’s. 

I can almost taste the sweetness from my mom’s cachapas on Sundays after church. They were a hit in the neighborhood. Even the neighbors would suddenly stop by just to “say hello” and taste one of these beauties — I see you!

Cachapas are usually filled with cheese or chicharron. Traditionally, the type of cheese is “queso de mano” or “queso telita”. But, these types of cheese are difficult to find outside Venezuela. 

So, here in Europe, my best option is fresh buffalo mozzarella cheese. It melts quite well. The main difference is that mozzarella is less stringy and less salty. But, I must say it does a fine job contrasting the sweet flavor of the cachapas. 

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What does cachapa taste like? 

For those who are reading from the US, the most similar taste recipe that I can think of is southern corn casserole. 

It’s sweet and with a lot of corn flavor. Also, it is a bit buttery. 

So I would say that cachapas are like a corn casserole made in the shape of a pancake. 

Differences between cachapas and arepas? 

This is a pretty common question for people that are not that familiarized with Venezuelan food. Both are made of corn, but they are completely different at the same time — flavor and texture-wise. 

Arepas are made with cornflour and cachapas are made with fresh corn. Arepas are savory and hard like bread. So, they can be filled with almost anything and they keep their shape. 

Cachapas are soft and sweet like a pancake.

Original cachapa recipe

Cachapas are made with a tender fresh corn cob. So, the only difference between using canned corn or fresh corn is that with fresh corn you need to add some type of liquid. 

Normally, it’s added ½ cup of milk to get the right consistency with fresh corn. 

Canned corn is soaked in water and has more moisture in it. So, this recipe doesn’t add any type of liquid. 

Besides that detail the recipe it’s just the same: 

  • 400 gr sweet corn
  • 2 tbsp melted butter
  • 1 egg
  • ¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt

The best part of this recipe is that it has just one step to prep: blend all the ingredients until you get a thick paste. 

Don’t blend too much because you want to keep some of the corn texture. 

After that, all it takes is to cook the corn cakes in a nonstick pan. It’s like making pancakes. Pour some batter, let it cook for a couple of minutes until tiny holes appear at the surface. Flip, cook a couple of minutes more and serve. 

I add the cheese right away so it can begin to melt with the residual heat from the cachapa. Optionally, you can add a bit of butter on top. 

Other Venezuelan Recipes

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Venezuelan Cachapas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Venezuelan cachapas are like small corn cakes with cheese and tons of personality. This recipe uses canned corn and all you need to make it is a blender.
Course: Breakfast
Cuisine: Venezuelan
Keyword: cachapas, corn cakes with cheese
Servings: 6 cachapas
Calories: 198.8 kcal
Cachapa batter
  • 400 gr canned sweet corn
  • 2 tbsp melted butter
  • 1 egg
  • ¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
Assembling the cachapas
  • 250 gr Buffalo mozzarella cheese
  • Vegetable oil
  1. Add all the ingredients for the cachapa batter into the blender. Blend for a minute until you get a thick batter with some lumps of corn.
  2. Heat a nonstick pan and grease with a bit of vegetable oil (cachapas are pretty sticky so even if your pan is nonstick a bit of oil will prevent any disaster).
  3. Pour about ⅓ cup of batter and spread a bit. Cook for a couple of minutes until small holes appear at the surface and flip. Cook for another 2 minutes and serve.
  4. Fill with cheese and serve.
Nutrition Facts
Venezuelan Cachapas
Amount Per Serving
Calories 198.8 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 4.1g26%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.1g
Cholesterol 51mg17%
Sodium 382mg17%
Potassium 226mg6%
Carbohydrates 27g9%
Fiber 2.2g9%
Sugar 9g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

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Eli - April 5, 2021

Really like your writing. I am a Professional Chef with a huge interest in American Cuisine, i do find your blog quite inspiring. I wanted to ask you, what you think the main differences are between Cachapa and Arepa. Keep the Great Job Going!

    mb0793 - April 5, 2021

    Hi Eli! Thanks for reading the recipe 🙂 The main difference is that cachapas are made with fresh yellow corn, while arepas are made with “harina pan” which basically is precooked corn flour. So, cachapas are softer and more similar to a pancake while arepas are harder like a type of bread.

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