Arepas de Choclo — Colombian Sweet Corn Arepas

About This Recipe

Colombian arepas de choclo are made from fresh (or frozen) sweet corn blended with butter and cheese into a thick dough, then griddled until golden with slightly crispy edges. Unlike Venezuelan arepas (made from pre-cooked cornmeal), Colombian choclo arepas are softer, sweeter and less structured — more like a thick corn pancake than a bread. They are popular in Medellín and the Andean region, often split and stuffed with fresh white cheese (cuajada) that melts slightly from the warmth of the arepa. They are eaten for breakfast, as street snacks, and alongside coffee in Colombian cafeterías.

Ingredients

Serves 4

• 400 gfrozen sweet corn kernels(or fresh off the cob)
• 100 gmasarepa or plain flour
• 50 gbutter(melted)
• 1 tablespoonsugar
• 0.5 teaspoonsalt
• 100 gfresh mozzarella or queso fresco(grated, for filling)

Instructions

1. 1

   Make the dough

   Blend corn kernels to a rough paste (not completely smooth). Mix with masarepa, melted butter, sugar and salt. The dough should be thick and moldable.

   Leave some texture in the corn blend — a slightly rough texture gives more character than a smooth purée.

2. 2

   Shape

   Divide into 8 portions. Flatten each into a round about 1cm thick.

3. 3

   Griddle

   Cook on a lightly oiled griddle or non-stick pan over medium heat for 5–6 minutes per side until golden with some darker spots.

4. 4

   Fill with cheese

   While hot, split open and stuff with grated mozzarella or queso fresco. The heat will soften the cheese. Eat immediately.

Variations

• •

  Add a drizzle of honey over the cheese for a sweet-savoury version.

• •

  Serve alongside hot chocolate or tinto (Colombian black coffee).

Storage

Cooked arepas keep at room temperature for 1 day. Reheat on a hot griddle.

Frequently Asked Questions