Arepas de Choclo (Colombian Sweet Corn Cakes with Cheese)
Colombian Arepas de Choclo are corn cakes made of sweet corn, stuffed with cheese. Sweet-and-salty, buttery and cheesy, this 7-ingredient recipe will make an easy and tasty breakfast or snack.
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
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