Arepas de Choclo (Sweet Corn Cakes With Cheese)

Arepas de Choclo (Sweet Corn Cakes With Cheese)

The Spruce / Christine Ma

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Nutrition Facts (per serving)
160 Calories
7g Fat
20g Carbs
6g Protein
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Nutrition Facts
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.

Learn what foods you need to stock your pantry with to cook Colombian recipes.

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. Gather the ingredients.

    Arepas de Choclo (Sweet Corn Cakes With Cheese) ingredients

    The Spruce / Christine Ma

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

    milk and the corn in a blende

    The Spruce / Christine Ma

  3. 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.

    corn/milk mixture in a saucepan with butter

    The Spruce / Christine Ma

  4. Add the masarepa to a large, heat-resistant bowl. Whisk in the crumbled cheese.

    masarepa and cheese in a bowl

    The Spruce / Christine Ma

  5. Slowly pour the hot milk mixture into the masarepa, stirring with a wooden spoon.

    arepas dough in a bowl

    The Spruce / Christine Ma

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

    arepas dough in a bowl

    The Spruce / Christine Ma

  7. Season with salt to taste, and knead until a dough forms.

    arepas dough ball in a bowl

    The Spruce / Christine Ma

  8. Shape the arepas by taking about 1/4 cup of the dough and forming it into a ball.

    arepas dough ball on a plate

    The Spruce / Christine Ma

  9. Flatten it 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.

    unbaked arepas on a baking sheet

    The Spruce / Christine Ma

  10. 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 per side.

    arepas cooking in a pan

    The Spruce / Christine Ma

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

    Arepas de Choclo (Sweet Corn Cakes With Cheese)

    The Spruce / Christine Ma

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