Cachapa or arepas de choclo is a food whose main ingredient is the sweet corn or corn on the cob; it is a typical paisa recipe. But the truth, this arepa has become traditional in many regions of Colombia, such as Valle del Cauca and other places which have become specialized in making this recipe.
The cachapa is one of my favorite recipes because since we were little, we do it at home. My grandfather and my aunt helped grind the corn in a manual mill, which causes exhaustion in the arms. My grandmother and my mother were in charge of preparing the dough to assemble the arepa and take it to the skillet.
If I could choose, I would prepare them every day because besides that, they are delicious, the satisfaction of seeing my family together, and the teamwork that achieved generates satisfaction in the soul.
With what accompanies the cachapa?
This traditional and popular cachapa from the Andean region of Colombia, is usually a perfect breakfast or a great snack in the afternoon, accompanied by a cup of coffee or hot chocolate, without a doubt it is an ideal combination.
I wouldn't say I like to eat cachapa anywhere, because nowadays in many places they don't sell 100% natural corn arepas, many people prefer to buy the masses they sell almost ready in supermarkets. Still, its flavor is not the same, because the number of chemicals and preservatives that these masses carry alter their taste and quality.
Homemade cachapas are the best, made by ourselves, or my mom's hands. So do not stay with the craving, and we will prepare them.
If you liked this cachapa, you could also prepare chocolo cake or cauliflower fritters
Receta original en EspañolArepa de Choclo FAQ
They are close cousins. Both are made from fresh sweet corn ground into a batter and cooked in a pan. The Venezuelan cachapa is folded over a slab of cheese, like an omelette. The Colombian arepa de choclo usually has the cheese kneaded into the batter or melted on top, and is served flat.
Tender fresh corn, the kind eaten off the cob rather than dried. In the United States, ordinary sweet corn works. Andean choclo has much larger, starchier kernels, but for this batter sweet corn gives a good result and is far easier to find.
Your choice, and the recipe is deliberately open about it. More sugar makes it a breakfast or afternoon dish, eaten with cheese and coffee. More salt makes it a side for a main meal. Colombians make it both ways and disagree cheerfully about which is correct.
Frozen kernels work if you thaw and drain them thoroughly. Canned corn carries too much liquid and gives a batter that spreads and will not set. Fresh off the cob is best, because the corn's own starch is what binds the batter without flour.
Turned too early, or the batter was too wet. Let the first side set completely, until the edges look dry and it slides in the pan, before flipping. Using a lid or a plate to turn it, as the recipe suggests, is easier than a spatula for a wide one.
Queso blanco or queso fresco is traditional: mild, salty and it softens without running everywhere. Mozzarella works and stretches more. Whichever you use, grate it or cut it into thin strips so it distributes evenly through the batter.
📖 Recipe
Ingredients
- 6 cups fresh corn kernels.
- ¼ lb of butter
- 2 eggs
- 1 lb of cheese of your choice
- Salt.
- Sugar.
Instructions
- Grind the corn kernels, preferably in a grinding machine, if you don’t have it, you can do it in a blender.
- Once the corn has ground, add a little butter, eggs, salt, and sugar (The sweet or savory flavor is of your choice, if you prefer it, add more sugar than salt or, on the contrary, if you prefer it salty). Mix well to form a homogeneous dough.
- Integral grated cheese or thin strips into the dough.
- Divide the dough into three portions or where you want.
- In a pan, melt butter and add the dough, forming an arepa, and roast over medium-low heat.
- Cook until golden brown, and then with the help of a lid or a spatula, turn it over to brown on the other side.
- When it browned on both sides, remove from heat and serve hot, you can accompany with more cheese.
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