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
(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.


  • 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

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

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.

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.

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

Season with salt to taste and knead.

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.

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.

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