Sweet Corn Cakes With Cheese: Arepas de Choclo

Sweet Corn Cakes with Cheese - Arepas de Choclo. Marian Blazes
Ratings (7)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 10-12 arepas (10-12 servings)
Nutritional Guidelines (per serving)
160 Calories
7g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 10-12 arepas (10-12 servings)
Amount per serving
Calories 160
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 18mg 6%
Sodium 107mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Protein 6g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Arepas are delicious corn cakes that are cooked on a griddle. They are very popular in Colombia and Venezuela. Arepas are prepared with a special precooked corn flour called masarepa. Arepas de choclo are made with fresh corn in addition to the masarepa, which gives them a sweeter flavor. Queso fresco cheese (similar to farmer's cheese) adds a salty contrast.

These arepas make a wonderful breakfast served with butter or some cheese.  For a more hearty breakfast, serve them with a fried egg and a side of chorizo.

Ingredients

  • 1 3/4 cups milk
  • 1 1/2 cups fresh corn kernels (from about 3 ears of sweet corn)
  • 2 tablespoons butter
  • 2 cups masarepa
  • 1/2 cup crumbled queso fresco (or another firm, salted fresh white cheese, like farmer's cheese)
  • Salt to taste
  • 2 tablespoons butter for sautéing arepas
  • Garnish: extra cheese for serving

Steps to Make It

  1. Place the milk and the corn kernels in a blender and pulse briefly until the corn is coarsely ground.

  2. Pour the corn/milk mixture into a saucepan and add the butter. Heat over medium heat until milk just comes to a boil. Remove from heat and let cool for 2 minutes.

  3. Add the masarepa to a large heat resistant bowl. Whisk in the crumbled cheese. Slowly pour the hot milk mixture into the masarepa, stirring with a wooden spoon.

  4. Continue to stir mixture until it's cool enough to handle, then knead gently with your hands until you have a smooth homogenous dough.

  5. Season with salt to taste and knead.

  6. Shape the arepas: take about 1/4 cup of the dough and form it into a ball. Flatten between your palms into a pancake shape, smoothing cracked edges with your fingers. Flatten pancake until it's about 1/3 inch thick and about 4 inches in diameter. Repeat with remaining dough.

  7. Melt a tablespoon of butter in a large skillet over medium-low heat. Cook the arepas in batches until golden brown and crispy on both sides - about 4 minutes a side.

  8. Top the arepas with a thin slice of farmers cheese while still hot, or place a slice of cheese between two arepas. Serve warm.