Arepas de Choclo With Avocado Salad

Name: Arepas de Choclo With Avocado Salad
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup corn kernels (fresh or frozen, thawed); 1 cup precooked yellow cornmeal, such as masarepa or instant polenta (see Tip); 1 cup quesito or whole-milk ricotta; 1/2 cup grated Manchego or Parmesan (2 ounces); 1/4 cup all-purpose flour; 3 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt (Diamond Crystal); 3/4 cup whole or 2 percent milk; 3 tablespoons unsalted butter, melted, plus 3 tablespoons for frying; 2 medium Hass avocados, pitted, peeled and cubed; 2 cups halved cherry tomatoes; Juice of 1 lemon; 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 cup torn fresh cilantro, for garnish; 1/2 cup crumbled quesito or queso fresco, for garnish (optional)

Recipe from Mariana Velásquez

Adapted by Melissa Clark

Updated July 23, 2021

Arepas de Choclo With Avocado Salad — Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 45 minutes
Rating: 4(840)
Comments: Read comments

Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from “Colombiana” (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can’t find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don’t use masa harina, which is a different product altogether.

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Ingredients

Yield:4 to 6 servings

For the Arepas

1cup corn kernels (fresh or frozen, thawed)
1cup precooked yellow cornmeal, such as masarepa or instant polenta (see Tip)
1cup quesito or whole-milk ricotta
½cup grated Manchego or Parmesan (2 ounces)
¼cup all-purpose flour
3tablespoons granulated sugar
1teaspoon baking powder
1teaspoon kosher salt (Diamond Crystal)
¾cup whole or 2 percent milk
3tablespoons unsalted butter, melted, plus 3 tablespoons for frying

For the Avocado Salad

2medium Hass avocados, pitted, peeled and cubed
2cups halved cherry tomatoes
Juice of 1 lemon
1tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
½cup torn fresh cilantro, for garnish
½cup crumbled quesito or queso fresco, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.
Step 2
While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.
Step 3
Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Scoop about ½ cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.
Step 4
Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.

Tip

If you can’t find masarepa, don’t use regular cornmeal, which can make the batter too runny. Instant polenta, which is precooked polenta that’s been dehydrated into a powder, makes a good substitute. Make sure the ingredients list precooked cornmeal (or corn flour) on the label, and then use the dry meal in the recipe, no need to cook it first.

Ratings

4 out of 5

840 user ratings

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Comments

Laura3 years ago

Made these last night and although I reduced the amount of sugar to 2 tablespoons instead of 3, they were still a bit too sweet form my taste. Next time I will reduce the sugar to 1 T and add more cheese to make it a bit more savory. Topped them with a slice of ham and a fried egg. Breakfast for dinner!

CL3 years ago

Could you make the arepa batter in advance, and how long would it keep in the fridge?

Shelley3 years ago

Used lime juice instead of lemon, added a seeded jalapeño to the batter. Divine.

more garlic, larger pan (used metal baking dish, too deep)1 year ago

Followed the advice I read here and used diner ground corn meal, warmed the milk before adding, and decreased sugar to 1 tbsp. Cooked on my cast iron griddle. Absolutely delicious!!

Sarah B.1 year ago

This recipe is a hot mess, literally. Add a full cup of flour (or half flour, half semolina) or the batter pools into a wet, spattering sprawl that can’t be flipped or even adheres as a pancake. And yes I rested the batter and followed the ingredients and method to a T.

Masa Harina Alternative1 year ago

If you can’t find masarepa, you can use 3/4 cup masa harina, 1/8 cup almond flour, and 1/8 cup potato starch as a replacement and they’re delicious!

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