Cachapa with Cheese and Ham

Name: Cachapa with Cheese and Ham
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 cups (350 g) Fresh corn kernels, fresh, cut from the cob; 2 (100 g) Large eggs, at room temperature; 1 tablespoon (8 g) Cornstarch (optional); ¼ teaspoon (1½ g) Salt; ½ teaspoon (2 g) Sugar; 4 tablespoons (60 g) Unsalted butter, divided into four 1-tablespoon pieces; 6 oz (170 g) Queso fresco or fresh mozzarella, sliced into portions; 6 oz (170 g) Deli ham, thinly sliced

From the MyKitchenBank Kitchen

A Venezuelan sweet corn pancake, pan-fried until golden and folded around melted white cheese and savory ham. This easy dish is perfect for a quick breakfast or lunch—soft, slightly sweet corn contrasts beautifully with salty ham and creamy cheese.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: 4 cachapas

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Steps

Before you start

Have all fillings (cheese and ham) sliced and within arm's reach before you start cooking
Use fresh corn if possible for best flavor and texture
A non-stick skillet is recommended; if yours isn't, lightly oil it between cachapas
Read through all steps to understand the cooking flow—each cachapa cooks individually

1
Pulse and break down corn
- Add 2 cups fresh corn kernels to a food processor.
- Pulse 4–5 times until the kernels are mostly broken down but still chunky and textured (not a smooth puree).
- Transfer to a medium mixing bowl.
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Ready when: Corn is chunky with visible broken kernels and no large whole kernels remaining
Tip: Don't over-process. You need texture; a smooth paste will make dense, gummy cachapas. If using frozen corn, thaw completely and drain off excess liquid.
2
Combine batter ingredients
- Whisk the 2 eggs in a small bowl, then pour into the corn.
- Add 1 tablespoon cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon sugar.
- Using a spatula, fold gently until just combined.
- The batter should be thick but pourable, with a consistency similar to thick pancake batter.
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Ready when: All ingredients are combined with no dry flour streaks visible
Tip: Mix gently—lumps are fine and will cook out. Overmixing toughens the corn pancake.
3
Heat skillet and cook first cachapa
- Place a 10-inch non-stick skillet over medium heat.
- Add 1 tablespoon (15g) butter and let it melt and foam, about 1 minute.
- When the butter is foaming but not brown, pour about 1/2 cup batter into the center of the skillet.
- Gently spread it with the back of a spoon into a circle about 6–7 inches across and roughly 1/4 inch thick.
- Cook undisturbed for 3–4 minutes until the bottom is golden brown and the edges look set and slightly darker.
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Ready when: Bottom is golden brown; edges appear cooked and pull slightly from the pan
Tip: Don't flip too early. Let the bottom cook fully so it holds together when you fold it. If the batter spreads unevenly, gently nudge it into shape during the first minute of cooking.
4
Fold with cheese and ham
- Slide the cooked cachapa slightly to the side to create room.
- Lay 1–2 slices of queso fresco on one half of the cachapa, then arrange 1/4 of the sliced ham on top of the cheese.
- Using a spatula, gently fold the empty half of the cachapa over the filled half, pressing down lightly to seal.
- The cheese and ham are now sandwiched inside.
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Ready when: Cachapa is neatly folded into a half-moon with fillings contained inside
Tip: Work quickly but gently; the cachapa is still warm and fragile. If it tears, don't worry—gently press it back together or eat it as is.
5
Cook second side until cheese melts
- Cook the folded cachapa undisturbed for 1 minute.
- Then carefully slide the spatula underneath and flip it over.
- Cook for another 1–2 minutes until the second side is golden and the cheese inside feels warm and soft when you gently press the cachapa.
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Ready when: Both sides are golden; cheese is warm and beginning to melt
Tip: The flip requires confidence—slide the spatula all the way under and flip decisively, or wait an extra 30 seconds on the first side to ensure it won't stick.
6
Plate and repeat
- Transfer the finished cachapa to a serving plate.
- Add another 1 tablespoon butter to the skillet and repeat steps 3–5 with the remaining batter (about 1.5 cups remaining), making 3 more cachapas.
- Each cachapa takes about 3–4 minutes to cook completely.
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Ready when: All four cachapas are cooked and golden
Tip: Keep finished cachapas warm by loosely wrapping them in foil or stacking on a plate covered with a kitchen towel.
7
Serve immediately
- Serve the cachapas warm straight from the skillet.
- They're best enjoyed immediately while the cheese is melted and the corn pancake is soft.
- Offer hot sauce, sour cream, or butter on the side if desired.
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Ready when: Cachapas are plated and ready to eat
Tip: If serving all four at once, hold them in a warm oven (200°F / 95°C) for no more than 10 minutes so they don't dry out.

Good to know

Tips

Fresh corn is essential to this dish's signature sweetness and tender, delicate crumb. If using frozen, thaw thoroughly and drain off excess liquid before processing.
A non-stick skillet is highly recommended; it makes folding and flipping much easier. If you don't have one, lightly oil it between cachapas with neutral oil or cooking spray.
Cachapas are best eaten warm, so don't let them sit. Cook and eat them in batches if serving more than two people, or hold finished ones in a warm oven.
To scale up: Double all ingredients to make 8 cachapas; timing remains roughly the same since you cook one at a time.

Make ahead

The batter can be made up to 4 hours ahead, covered with plastic wrap, and stored in the refrigerator. Stir gently before cooking. Uncooked batter can be frozen in an airtight container for up to 1 month.

Storage & reheating

Room temperature: Serve immediately; leftovers can be kept at room temperature for up to 2 hours wrapped in foil. Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a bit of butter, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Freezer: Freeze cooked cachapas in a single layer, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge and reheat as directed above.

Substitutions

Queso fresco or fresh mozzarella → Fresh mozzarella or soft white cheddar. Mozzarella melts more readily; cheddar adds a sharper, more complex flavor.
Deli ham → Cooked chorizo or thinly sliced cooked chicken. Chorizo adds spice and smokiness; chicken keeps the dish milder.
Cornstarch → All-purpose flour or omit entirely. Flour works similarly; omitting creates a more rustic, loose texture.
Fresh corn kernels → Frozen corn, thawed and well drained. Fresh has superior texture and natural sweetness, but frozen works in a pinch.