Cachapas Sweet Corn Pancakes with Queso de Mano

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

Thick, tender pancakes made from blended fresh sweet corn, folded around soft melting queso de mano and finished with a swipe of butter. This Venezuelan-inspired quick recipe (vegetarian), ready in about 30 minutes, layers whole milk, pre-cooked yellow cornmeal, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups fresh or frozen sweet corn kernels, thawed
• 1/3 cup whole milk
• 1/2 cup pre-cooked yellow cornmeal
• 2 tablespoons granulated sugar
• 1 egg
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 10 ounces queso de mano (or fresh mozzarella), sliced

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine corn, milk, egg, sugar and salt. Blend until mostly smooth but slightly textured.
2. Step 2: Transfer to a bowl and stir in the cornmeal. Let rest 5 minutes; the batter should be thick but pourable.
3. Step 3: Heat a nonstick skillet or griddle over medium heat and brush with butter.
4. Step 4: Pour about 1/2 cup batter per cachapa and spread into a 6-inch round. Cook 3-4 minutes until the edges set and the underside is golden, then flip and cook 2-3 minutes more.
5. Step 5: Place slices of queso de mano on half of each hot cachapa and fold over so the cheese softens.
6. Step 6: Brush the tops with a little butter and serve warm.