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1
Dump the cornmeal into a mixing bowl.
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2
Set aside.
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3
Combine the water, sugar, salt, and butter in a small saucepan and bring to a boil.
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4
Pour it into the cornmeal and mix well.
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5
Chop the corn kernels just a bit, and then mix them into the dough.
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6
Let the dough rest for 15 minutes.
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7
Divide the dough into 12 equal portions and flatten each one out with your hands into a 4- to 5-inch disk.
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8
Lay the disks out on a piece of waxed or parchment paper.
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9
Slap the sliced mozzarella evenly on top of 6 of them, and cover each with one of the remaining disks to make a sandwich.
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10
Heat 2 tablespoons of the oil in a cast-iron skillet set over medium heat.
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11
Slip a couple of arepas into the pan.
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12
Cook about 2 minutes, til golden brown.
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13
Flip and cook about 2 minutes on the other side.
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14
Flip back to the first side and cook 1 minute longer; then flip one last time and cook the second side til well browned around the edges.
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15
Let them sit a couple of minutes before cutting each one into 4 wedges.
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16
Finish cooking and cutting the remaining arepas in the same way, adding more oil to the pan if needed.
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17
Grab a platter or individual plates, arrange the arepa wedges around a bowl of salsa, and dig in.
