Arepas: Arepas de Choclo

1. 1

   Defrost the corn by placing it in a colander and rinsing it under cold water.

2. 2

   Drain well and set aside for about 10 minutes.

3. 3

   Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste.

4. 4

   Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter.

5. 5

   Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat.

6. 6

   Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten.

7. 7

   Spread the batter into a 3 to 4-inch circle.

8. 8

   Cook arepas for about 8 minutes or until the bottom is golden brown.

9. 9

   Flip arepa and cook for an additional 4 to 5 minutes until crisp.

10. 10

    Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary.

11. 11

    With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm.

12. 12

    Lay 1 slice mozzarella cheese over cut out arepa.

13. 13

    Top with another cut out arepa to create a sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.