Cachapas are cheese-filled corn pancakes that are native to Venezuela. They’re called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.


  • 1 lb fresh corn , frozen or canned
  • ½ cup milk
  • 2 eggs
  • 2 tablespoons cornmeal (yellow or white)
  • 2 tablespoons all-purpose flour (optional)
  • 1 tablespoon caster sugar
  • 1 tablespoon melted butter
  • Melted butter (for the pan and for serving)
  • 16 oz. queso blanco , cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
  • 1 teaspoon salt


  • Blender
  • Non-stick pan
  • Pastry brush
  • Ladle
  • Large spatula


  • If the corn is frozen, thaw it completely.
  • Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
  • Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
  • Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
  • The texture should be quite crumbly, so rectify it if necessary: ​​all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
  • Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
  • Heat a non-stick skillet over medium heat.
  • Brush the bottom of the skillet with melted butter.
  • Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
  • Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
  • Repeat the operation until the batter is used up.
  • As the cachapas cook, place a portion of cheese inside and fold them in half.
  • Brush the cachapas with a little melted butter.
  • Serve and enjoy hot.