Ten corn and cheese arepas arranged on a brown and tan serving platter, half of which are topped with sour cream and cilantro.

The Best Corn and Cheese Arepas

  • Author: Shanna Mallon
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 8-12 arepas 1x


Have you ever tried homemade arepas? Corn and cheese come together to make the most delicious version you’ll ever taste.



  • 1 cup finely ground yellow cornmeal
  • 1/2 tsp salt
  • 1/2 cup shredded cheddar cheese
  • 1 cup milk
  • 2 Tbsp unsalted butter
  • 1/2 cup fresh sweet corn kernels (or frozen kernels, thawed)
  • 1/4 cup chopped scallion
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeno, seeded and minced
  • 3 Tbsp canola oil
  • Optional Toppings: sour cream, cilantro, salsa, black beans, shredded chicken or pork, guacamole


  1. Add cornmeal, salt, and cheese to a large bowl. Stir to combine, and set aside.
  2. In a small saucepan, heat milk over medium heat until steam rises. And butter and stir until it is melted. Remove from heat.
  3. Pour milk mixture into cornmeal mixture. Stir until a thick batter is formed.
  4. Fold in corn, scallions, cilantro, and jalapeno.
  5. Let batter rest for 15 minutes. It will form a soft dough.
  6. Gently form dough into 3 to 4-inch balls, and flatten them into discs with your hands. Cover and refrigerate for a few hours.
  7. Heat oil in a large skillet. Working in batches, cook the arepas for 5 minutes on one side over medium heat. Once golden brown, flip and cook for another 2 to 3 minutes.
  8. Remove from skillet to a paper towel lined plate to drain. Serve warm with butter or sour cream on top.
  9. You can also slice them in half and fill them with a variety of ingredients like shredded meat, black beans, and guacamole.


Adapted from a recipe by Mark Bittman.

  • Method: Stovetop
  • Cuisine: Latin American

Keywords: arepas, corn, cheese