Grilled Arepas With Farmer'S Cheese (Or Queso Blanco)

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   In a blender, process the corn kernels and chicken stock until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the

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   with a damp kitchen towel and refrigerate them for up to 1 day before grilling.

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   Light a fire in a charcoal or gas grill. Brush the

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   lightly with the melted butter (for flavor and to prevent sticking). Grill the

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   until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.

* Per serving · 4 servings · Values may vary.