Arepas de Choclo (Sweet Corn Cakes With Cheese)
These Latin American corn griddle cakes feature sweet corn and queso fresco for a delightful twist.
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Instructions
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Blend milk and corn kernels until coarsely ground, then transfer to a saucepan with butter. Heat over medium until boiling, then cool for 2 minutes.
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In a large bowl, combine masarepa and crumbled cheese; slowly stir in the hot milk mixture.
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Stir until cool enough to handle, then knead the dough until smooth and seasoned with salt.
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Take 1/4 cup portions of dough, flattening them into 1/3-inch thick, 4-inch diameter pancakes. Repeat for all dough.
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Melt 1 tablespoon butter in a large skillet over medium-low heat. Cook arepas in batches for approximately 4 minutes per side, until golden and crispy.
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Serve warm, topped or filled with a slice of farmer's cheese.