Did you make this recipe? Comment below!
Arepas de Choclo
The perfect base for tons of toppings.
One of the dishes that reminds me most of home is this arepa recipe. I drew upon memories of Colombian street vendors and created my own version—my arepas are more indulgent, made with sweet corn and a little sugar. Fresh off the griddle, these corn cakes are perfection with just butter and sea salt. For more of a meal, top with fresh tomatoes, avocado, and cheese.
- Yields:
- 6 serving(s)
- Total Time:
- 35 mins
Ingredients
For arepas
- 1 c.
fresh sweet yellow corn kernels (from 1 to 2 ears)
- 1 c.
precooked yellow cornmeal or Masarepa
- 1 c.
quesito or fresh ricotta cheese
- 1/2 c.
grated Manchego or Parmesan cheese
- 1/4 c.
all-purpose flour
- 3 tbsp.
sugar
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
- 3/4 c.
2% milk
- 5 tbsp.
unsalted butter, melted and divided
For Tomato & Avocado Salad
- 2 c.
cherry tomatoes, halved
- 2
Hass avocados, diced
- 1 tbsp.
extra virgin olive oil
- 2
to 3 tablespoons lemon juice
Flaky salt and freshly ground black pepper
To serve
- 4 oz.
quesito or queso fresco, crumbled
- 1/2 c.
cilantro leaves
Directions
- Step 1In food processor, pulse corn until smooth; transfer to large bowl. Add cornmeal, cheeses, flour, sugar, baking powder, and salt. Using wooden spoon, mix ingredients to combine. Add milk and 3 tablespoons butter; mix until mixture comes together (do not overmix; at first your mixture will look like very loose pancake batter, but don’t fret—the cornmeal will take a few minutes to absorb the liquid and achieve a better consistency). Let batter rest 10 to 15 minutes.
- Step 2Meanwhile, prepare Tomato & Avocado Salad: In medium bowl, toss tomatoes and avocados with oil, 2 tablespoons lemon juice, 1/2 teaspoon flaky salt, and 1/4 teaspoon pepper. Adjust seasoning with additional lemon juice, salt, and pepper as desired.
- Step 3Heat oven to 225°F. Line baking sheet with parchment paper; set aside.
- Step 4Heat large cast-iron skillet or griddle on medium-high. Melt remaining 2 tablespoons butter until bubbles form. Working in batches of 2 to 3 (don’t crowd skillet), measure 1/2 cup batter, pour into pan pancake-style, and fry until golden brown,
2 to 3 minutes per side, adjusting heat as necessary so skillet doesn’t get too hot. Place finished arepas on prepared baking sheet and keep warm in oven. Repeat with remaining batter. - Step 5Serve each arepa with a spoonful of Tomato & Avocado Salad and top with crumbled quesito and cilantro leaves.
Recipe adapted from Colombiana by Mariana Velásquez. Copyright © 2021 by Mariana Velásquez. Published by Harper Wave, an imprint of HarperCollins Publishers.
Herbed Goat Cheese Ball Hedgehogs
Pimiento Cheese Ball Pinecone
Hot Cocoa Three Ways
Holiday Sugar Cookies