Cachapa con queso llanero
Venezuela's sweet-corn griddle cake, folded warm over a thick slab of salty queso llanero that browns at the edges and stays squeaky at the heart.
Ingredients
- 4 cups fresh sweet corn kernels (about 6 ears)
- ½ cup milk
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp butter, for the griddle
- 400 g Queso Llanero, cut into thick slabs
Method
Blend the corn, milk, sugar and salt to a thick, textured batter — leave a little bite; it should mound on a spoon, not pour.
Heat a nonstick griddle or skillet over medium and rub with a little butter.
Ladle in about 1/2 cup of batter and spread to a thick pancake. Cook 4–5 minutes until the underside is golden and the edges lift, then flip and cook 3–4 minutes more.
Lay a thick slab of queso llanero across one half — it will brown at the edges and soften, not fully melt.
Fold the cachapa over the cheese, press gently, and serve hot with an extra knob of butter.
Featured cheese
Queso Llanero
Venezuela · cow milk