Arepas: Arepas de Choclo
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 102
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 18
- Cholesterol
- 62
- Sodium
- 675
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
1 (16-ounce) bag frozen corn kernels
1 cup milk, plus more if necessary
2 tablespoons sugar
3/4 teaspoon salt
Freshly ground black pepper
2 cups fine yellow cornmeal
4 tablespoons unsalted butter
4 slices mozzarella cheese
Directions
- Defrost the corn by placing it in a colander and rinsing it under cold water. Drain well and set aside for about 10 minutes.
- Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste. Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter.
- Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat.
- Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten. Spread the batter into a 3 to 4-inch circle. Cook arepas for about 8 minutes or until the bottom is golden brown. Flip arepa and cook for an additional 4 to 5 minutes until crisp. Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary.
- With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm. Lay 1 slice mozzarella cheese over cut out arepa. Top with another cut out arepa to create a sandwich.