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
- Add cornmeal, salt, and cheese to a large bowl. Stir to combine, and set aside.
- In a small saucepan, heat milk over medium heat until steam rises. And butter and stir until it is melted. Remove from heat.
- Pour milk mixture into cornmeal mixture. Stir until a thick batter is formed.
- Fold in corn, scallions, cilantro, and jalapeno.
- Let batter rest for 15 minutes. It will form a soft dough.
- Gently form dough into 3 to 4-inch balls, and flatten them into discs with your hands. Cover and refrigerate for a few hours.
- 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.
- Remove from skillet to a paper towel lined plate to drain. Serve warm with butter or sour cream on top.
- 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