Corn is the star of this snack food made popular by Venezuelans and Colombians. Plain arepas make a tasty vehicle for cheese or meat.
Ingredients
- 1½ cups corn kernels (about two large ears), or frozen
- 1 cup pre-cooked cornmeal
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup shredded mozzarella cheese
- 1½ cups whole milk
- 2 tablespoons vegetable oil
- Additional oil for pan
- Additional mozzarella slices, if desired
About this recipe
Serves 4 This version includes fresh corn and cheese inside the batter. Use pre-cooked cornmeal, (harina de maíz precocida), not regular cornmeal.
Instructions
In a food processor, blend corn until pureed. In a large bowl, mix cornmeal, sugar and salt. Add cheese, milk and vegetable oil. Stir in pureed corn.
Brush additional oil in a large pan or griddle and heat. Pour one-third cup of batter on griddle and shape into a circle. When it’s golden brown (about five minutes), carefully flip. Add a slice of mozzarella on the top if you want, and cook until bottom is golden. Serve immediately.
