With a meat grinder, coarsely grind the corn kernels and place in a mixing bowl. Add the cornmeal, cheese, milk, sugar, and salt. Mix thoroughly with electric mixer. Using a 1 1/2 or 3 inch mold, shape the arepas. Stack them on a lightly greased baking sheet with parchment paper between the layers. Refrigerate for 30 minutes. Cook the arepas over a medium to low heat until golden brown, approximately 3 minutes.
Recipe courtesy of Alex Garcia