Arepas with Cheese and Corn

Mark Bittman
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 15 min
 
YIELD: 8 to 12 arepas
LEVEL: Intermediate

ingredients

  • 1 cup yellow cornmeal, finely ground
  • 1/2 teaspoon salt
  • 1/2 cup grated Cheddar or Monterey Jack cheese
  • 1 cup milk
  • 2 tablespoons butter, plus more for serving, optional
  • 1/2 cup fresh sweet corn kernels or frozen kernels, thawed
  • 1/4 cup chopped scallion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 small serrano or jalapeno chile, seeded and minced, optional
  • 3 tablespoons corn, canola, grapeseed or other neutral oil
  • Cooked black beans or vegetables or sour cream for stuffing, optional
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Directions

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 chile, if using.

Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)

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.

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Newest Ratings and Reviews

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  • on June 19, 2014

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    I don't doubt of the flavor of this recipe, but I just want to make clear, since I'm colombian (born and raised) that these are not colombian arepas. The authentic colombian arepa is made of cooked corn and nothing else. I'm saying this because this recipe is being promote as a colombian dish to celebrate the World Cup and it's not.

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  • on September 03, 2012

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    My husband liked these more than I did, although they turned out more like corn pancakes than light buns for filling. I had never made these before, but knew something was not right with my runny batter than never became dough-like. Checking other arepas recipes on Epicurious I saw a number of recipes using arepas flour, a precooked corn meal, rather than fine ground corn meal. In fact, a few recipes stated not to use regular corn meal for arepas since it won't work. I still served them with a pork ropa vieja, which helped, but it would have been better if I made them bilini-sized, rather than 3" - 4"

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  • on October 20, 2011

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    I LOVED IT!! I have already made them 4 times in 1 week! They are so good, Thanks Cooking Channel! I used pinto beans instead of black bean with a little bit of hamburger meat and sour cream.

    people found this review Helpful.
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