Colombian Corn and Cheese Fritters (Arepas de Choclo)

About This Recipe

Arepas de choclo are one of Colombia's most beloved corn preparations, made from fresh sweet corn blended into a thick batter and studded with melted cheese. Unlike the plain white masarepa arepas eaten daily with meals, these are sweeter and richer, often sold by street vendors wrapped in wax paper as a breakfast or afternoon snack. The technique hinges on getting the corn texture right: pulsed enough to bind into a batter but not so much that you lose the pop of whole kernels. Frying them in a moderate amount of oil in a nonstick pan, rather than deep-frying, mimics how they're made on a griddle at Colombian arepa stands. This home version keeps the classic sweet-savory balance and the cheese-pull center that makes them a favorite snack from Bogotá to the Caribbean coast.

Ingredients

Serves 4

• 2 cupsfresh or frozen sweet corn kernels
• 0.5 cupcornmeal (masarepa)
• 2 tbspsugar
• 1 tspfine sea salt
• 1egg
• 3 tbspbutter(melted)
• 1 cupshredded mozzarella or queso fresco
• 0.25 cupmilk
• 1 tspbaking powder
• 2 tbspvegetable oil(for frying)

Instructions

1. 1

   Blend the base

   Pulse the corn kernels in a food processor until roughly chopped but not fully pureed, leaving some texture.

2. 2

   Mix the batter

   In a bowl, combine the corn, cornmeal, sugar, salt, egg, melted butter, milk and baking powder into a thick, scoopable batter.

3. 3

   Fold in the cheese

   Stir in the shredded cheese until evenly distributed through the batter.

4. 4

   Shape the fritters

   Heat oil in a nonstick skillet over medium heat. Scoop 3-tbsp portions of batter and flatten gently into small patties.

5. 5

   Fry until golden

   Cook 3-4 minutes per side, until deep golden brown and cooked through in the center.

   Keep the heat at medium — too high and the outside burns before the center sets.

Variations

• •

  Add a pinch of ground cinnamon to the batter for the sweeter coastal version.

• •

  Skip the cheese and add chopped scallions for a savory, dairy-free take.

• •

  Bake at 400°F for 20 minutes on a greased sheet instead of frying for a lighter version.

Storage

Store cooled fritters in the fridge up to 3 days. Reheat in a dry skillet or toaster oven to re-crisp the outside.

Frequently Asked Questions