Arepas With Cheese and Corn
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup yellow cornmeal, finely ground
- ½teaspoon salt
- ½cup grated Cheddar or Monterey Jack cheese
- 1cup milk
- 2tablespoons butter, more for serving, optional
- ½cup fresh sweet corn kernels, or frozen kernels, thawed
- ¼cup chopped scallion
- ¼cup chopped fresh cilantro
- 1small serrano or jalapeño chili, seeded and minced, optional
- 3tablespoons corn, canola, grapeseed or other neutral oil
- Cooked black beans or vegetables or sour cream for stuffing, optional
Nutritional analysis per serving (10 servings)
164 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
- Step 2
Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a ½-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
- Step 3
Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.
Private Notes
Comments
I was taught to make arepas by a Venezuelan and I've also visited Colombia. None of my arepa-making Colombian or Venezuelan friends use regular cornmeal. They all use special pre-cooked corn flour known as "masarepa". Some brands are: Harina PAN, Areparina, Harina Juana, and Goya (which comes in both white and yellow varieties). Look for the words "harina de maiz refinada precocida," or "refined, precooked corn flour" on the package.
The mention of Chavez is tasteless. I don't know where Mark got this recipe from, but these aren't Venezuelan arepas, is not even close Colombian arepas. Just another bland Americanization of someone else's culture.
For the love of god these are not Venezuelan arepas. We would use Harina PAN (precooked corn flour).
My batter was way too runny to form a ball. It was like using a pancake recipe to make scones. I added more cornmeal, more corn and some ham. The result was tasty and something akin to griddle cakes - but arepas? de ninguna manera.
I told a friend I was making arepas and he immediately called me to say these aren't arepas and to not post these online under the name arepa if i did make them.
I made this recipe twice, once I used the the fine cornmeal, almost a flour, that is commonly used for arepas. Seeing how similar to masa harina it was, I tried masa harina the second time. The results were very similar, and both were very good.
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