Corn and Cheese Arepas

Total Time:
22 min
Prep:
10 min
Cook:
12 min
Ingredients
  • 3/4 cup yellow cornmeal
  • 1/3 cup grated Monterey Jack cheese
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 3/4 cup boiling water
  • 2/3 cup frozen corn kernels, thawed
Directions
  • Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.

  • Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.


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