Griddled sweet corn cakes made from fresh or frozen corn kernels, crisp outside and tender within.
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.
Serves 4
Pulse two-thirds of the corn kernels in a food processor until coarsely pureed, leaving some texture -- not fully smooth.
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.
Let the batter rest 10 minutes so the masarepa absorbs moisture and firms up slightly.
With wet hands, shape into patties about half an inch thick and 4 inches across.
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.
Serve hot with slices of queso fresco or mozzarella melting on top.
Frozen corn works fine, but thaw and drain it well first or the batter turns watery.
Wet your hands before shaping the patties -- the sticky batter won't cling to damp hands the way it does to dry ones.
Keep the heat at medium, not high -- arepas need time to cook through without burning the outside.
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.
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.
Arepas de choclo are especially associated with Colombia's Andean and coffee-growing regions, where fresh corn is abundant, distinguishing them from the plain white cornmeal arepas more common on the Caribbean coast. They remain a common breakfast item sold by street vendors and made at home alike.
Drained canned corn works in a pinch, though the flavor is milder and sweeter than fresh or frozen -- reduce the added sugar slightly to compensate.
Masarepa is important for binding and texture and isn't easily replaced by regular cornmeal, which won't hold together the same way -- look for it at Latin grocery stores or online.
The batter is likely too wet -- let it rest longer so the masarepa absorbs more moisture, or add an extra tablespoon of masarepa before shaping.
Per serving (180g / 6.3 oz) · 4 servings total
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