Arepas de Choclo (also known as arepas de chocolo) are corn cakes made of sweet corn, stuffed with cheese. They are just one of Colombia’s types of arepas, but in my opinion definitely in the top 3 most delicious ones. This 7-ingredient recipe will make an easy and tasty breakfast or snack.
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What are Colombian arepas?
A short explanation of what an arepa exactly is would be by calling it a corn cake. The main ingredient is therefore corn, either using a dough made of fresh corn or corn meal. It has the shape of a round, fairly flat disc, similar to a firm pancake. You cook arepas on a grill or in a pan. They are popular for breakfast, as a side dish, or as a snack… Well basically, always.
Arepas are almost a holy food in Colombia. There are dozens of different types of arepas, and within the different classes, there are even more variations. Also, whole books are dedicated to the arepa, such as this one by Colombian chef Carlos Gaviria Arbelez, featuring over 60 recipes.
What is an Arepa de Choclo (Arepa de Chocolo)?
The main ingredient of the traditional version of the arepa de choclo is tender and sweet corn. Added is some sugar or panela (unrefined cane sugar), butter and if necessary also some milk. The batter is mixed and resembles more a pancake batter than dough. Often people add some cheese and fold the arepa in two, or add a second one on top so the cheese melts. It has a sweet-and-salty and buttery flavor.
Recommendation
If you follow this traditional way, the arepa is not easy to make. Because the batter doesn’t contain ingredients to keep it together, the arepa can fall apart in the pan. Many homemade versions, therefore, add some cornmeal to get a solid batter. They will come out perfect every time and still taste delicious!
Ingredient tips
The two ingredients that are less common outside of Colombia are corn meal and the type of cheese that is used. For this recipe, you need white, precooked corn meal, sometimes also known under the name “masa para arepas”. You can find it in Latin supermarkets, some general supermarkets, and of course online (for example, look for the brand P.A.N.).
The cheese used in Colombia (queso campesino, doble crema or cuajada) is a fresh but firm white cheese. Outside of Colombia you can replace it with Mexican queso fresco or just sliced or grated mozzarella cheese.
Instructions
- You blend in a mixer the corn, melted butter, egg, panela (or sugar), and salt.
- To this mixture, which is quite liquid, you add the corn meal. Depending on how wet the batter is, you add some milk.
- Bake like pancakes in butter in a frying pan, flip, and add slices of cheese.
- Either fold so the cheese melts or add a second arepa on top. Allow the cheese to melt completely and serve!
You might also like:
Arepas Colombianas (Colombian Corn Cakes)
Cheese Stuffed Corn Cakes (Arepas de Queso Colombianas)
Arepas Rellenas (Arepas Stuffed with Avocado, Hogao and Cheese)
Colombian Fried Chickpea Pasties (Pasteles de Garbanzo)
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Arepas de Choclo (Colombian Sweet Corn Cakes with Cheese)
Ingredients
- 300 g drained canned corn (about 2 cups)
- 2 tbsp butter, melted
- 2 eggs, whisked
- 2 tbsp panela (replace by brown sugar)
- salt
- 1/2 cup white, precooked corn meal (for example from the brand P.A.N.; corn meal to make arepas)
- milk as necessary, 0- 4 tablespoons
- vegetable oil or butter for baking
- slices of cheese (doble crema, campesino, cuajada in Colombia, replace with a cheese of choice, or with mozarella)
Instructions
- Place corn, melted butter, whisked eggs, panela (or sugar) and salt in a food processer/blender and mix for a couple of seconds. The mixture needs to be quite liquid, and not completely smooth. It's perfect if some bigger pieces of corn are visible
- Add mixture to a bowl, together with the cornmeal. Mix with a fork and add up to a couple of spoons of milk if necessary. The batter needs to be a little bit firmer than pancake batter, but more liquid than the dough of arepas or bread
- Warm up butter/oil in a frying pan. Use about 1/4th of the batter to make one arepa, in size resembling an American pancake. Cook for a couple of minutes per side, until golden. You might have to cook them in batches
- When you cooked all four arepas, add the cheese. Place cheese on top of one arepa, and stack a second arepa on top it, as if you were making a sandwich. Repeat for the other arepa. Place in the pan, turn down the heat and place a lid on top until the cheese starts melting and oozing out
- Serve as a whole, or cut into halves. Serve while warm with a cup of coffee, tea, Colombian chocolate or aguapanela
Tried the Choclo.. very good.