Sweet corn and cheese fritters pan-fried until golden, the same snack Colombian street vendors have sold for generations.
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.
Serves 4
Pulse the corn kernels in a food processor until roughly chopped but not fully pureed, leaving some texture.
In a bowl, combine the corn, cornmeal, sugar, salt, egg, melted butter, milk and baking powder into a thick, scoopable batter.
Stir in the shredded cheese until evenly distributed through the batter.
Heat oil in a nonstick skillet over medium heat. Scoop 3-tbsp portions of batter and flatten gently into small patties.
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.
Use masarepa (precooked corn flour), not regular cornmeal, for the correct sticky-tender texture.
Don't over-blend the corn — you want some whole kernels left for texture, not a smooth puree.
Fry in batches so the pan doesn't crowd; crowding drops the oil temperature and makes them greasy.
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.
Store cooled fritters in the fridge up to 3 days. Reheat in a dry skillet or toaster oven to re-crisp the outside.
Arepas de choclo, sweet corn cakes studded with cheese, are a staple across Colombia's Andean region, traditionally cooked on a griddle or in a pan and sold by street vendors as a breakfast or snack food.
Yes, drain it well first — excess liquid will make the batter too loose to hold its shape.
Fine cornmeal is a workable substitute, though the texture will be slightly less tender.
The batter is likely too wet — add a tablespoon more cornmeal and let it rest 5 minutes before frying.
Per serving (140g / 4.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
