Colombian Sweet Corn Arepas (Arepas de Choclo)

About This Recipe

Arepas de choclo are the sweet-corn cousin of Colombia's ubiquitous cornmeal arepas, made with fresh or frozen corn kernels blended into a coarse batter rather than precooked masarepa flour. They're a common breakfast across Colombia's Andean region, often served with a slice of soft cheese, either folded inside or served alongside for melting. The technique hinges on getting the corn's natural sweetness and moisture to bind the batter without much added flour -- blending most of the kernels while leaving some whole gives the arepa its characteristic slightly chunky bite. A touch of cornmeal, salt, and a small amount of sugar rounds out the flavor, since Colombian corn tends to be starchier and less sweet than the sweet corn many home cooks abroad have access to. Cooked on a hot griddle or comal until deep golden and lightly crisp on both sides, these arepas have a soft, almost cake-like interior with a natural sweetness that pairs perfectly with salty cheese -- a simple combination Colombian home cooks return to again and again for breakfast.

Ingredients

Serves 4

• 3 cupsfresh or frozen corn kernels(thawed if frozen)
• 0.5 cupmasarepa (pre-cooked cornmeal)
• 2 tbspgranulated sugar
• 1 tspfine sea salt
• 3 tbspbutter(melted, plus more for cooking)
• 0.25 cupmilk(as needed)
• 6 ozqueso fresco or mozzarella(sliced, to serve)

Instructions

1. 1

   Blend the corn

   Pulse two-thirds of the corn kernels in a food processor until coarsely pureed, leaving some texture -- not fully smooth.

2. 2

   Build the batter

   Combine the pureed corn with remaining whole kernels, masarepa, sugar, salt and melted butter. Mix until it forms a thick, scoopable batter, adding a splash of milk if too dry.

3. 3

   Rest the batter

   Let the batter rest 10 minutes so the masarepa absorbs moisture and firms up slightly.

4. 4

   Shape the arepas

   With wet hands, shape into patties about half an inch thick and 4 inches across.

5. 5

   Griddle the arepas

   Heat a lightly buttered griddle or skillet over medium heat. Cook arepas 5 to 6 minutes per side until deep golden and firm to the touch.

   Resist flipping too early -- the first side needs a real crust to hold together when turned.

6. 6

   Serve warm

   Serve hot with slices of queso fresco or mozzarella melting on top.

Variations

• •

  Cheese-stuffed: fold a slice of cheese inside the patty before cooking so it melts in the center.

• •

  Sweeter version: add an extra tablespoon of sugar and a pinch of cinnamon for a dessert-style arepa.

• •

  Baked version: bake at 400F (200C) on a greased tray for 12 minutes per side instead of griddling.

Storage

Refrigerate cooked arepas in an airtight container up to 3 days. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp; microwaving softens the crust.

Frequently Asked Questions