Arepa de Choclo (Colombian Corn Cake)

Arepa de Choclo (Colombian Corn Cake)

Sweet corn kernels and masa combine into griddled cakes with tender, slightly custardy centers.

Total 40 min Makes 8 arepas Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These Colombian corn arepas blend fresh sweet corn with pre-cooked cornmeal for a griddled cake that's crisp outside and soft within. Studded with melted cheese, they're a popular breakfast or snack in the Andean region, often served with butter or alongside hot chocolate.

Ingredients

  • 3 cups fresh or frozen sweet corn kernels, thawed
  • 1 cup white pre-cooked cornmeal (masarepa)
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, melted, plus more for cooking
  • 1 cup shredded mozzarella cheese
  • 0 unsalted butter, for serving

Method

  1. In a food processor, pulse the corn kernels until roughly broken down but not fully smooth, leaving some texture.

  2. Transfer the corn to a large bowl and stir in the cornmeal, sugar, and salt until combined.

  3. Add the milk and melted butter, mixing until a thick, moist batter forms that holds together when pressed.

  4. Let the dough rest for 10 minutes so the cornmeal can hydrate.

  5. Divide the dough into 8 equal portions and shape each into a ball, then flatten into a disc about 3/4 inch thick, pressing a small handful of shredded cheese into the center of half the discs and folding the dough over to seal.

  6. Heat a griddle or 9-inch skillet over medium-low heat and melt a thin layer of butter across the surface.

  7. Cook the arepas in batches, 3 to 4 at a time, for 6 to 7 minutes per side, until deep golden brown and firm to the touch.

  8. Transfer cooked arepas to a wire rack and repeat with the remaining dough, adding more butter to the griddle as needed.

  9. Serve warm with extra butter for spreading.

Rate this recipe

★ 3.9 (1)

Arepa de Choclo (Colombian Corn Cake)

These Colombian corn arepas blend fresh sweet corn with pre-cooked cornmeal for a griddled cake that's crisp outside and soft within. Studded with melted cheese, they're a popular breakfast or snack in the Andean region, often served with butter or alongside hot chocolate.

40 min 8 arepas 245 cal

Ingredients

  • 3 cups fresh or frozen sweet corn kernels, thawed
  • 1 cup white pre-cooked cornmeal (masarepa)
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, melted, plus more for cooking
  • 1 cup shredded mozzarella cheese
  • 0 unsalted butter, for serving

Method

  1. 1

    In a food processor, pulse the corn kernels until roughly broken down but not fully smooth, leaving some texture.

  2. 2

    Transfer the corn to a large bowl and stir in the cornmeal, sugar, and salt until combined.

  3. 3

    Add the milk and melted butter, mixing until a thick, moist batter forms that holds together when pressed.

  4. 4

    Let the dough rest for 10 minutes so the cornmeal can hydrate.

  5. 5

    Divide the dough into 8 equal portions and shape each into a ball, then flatten into a disc about 3/4 inch thick, pressing a small handful of shredded cheese into the center of half the discs and folding the dough over to seal.

  6. 6

    Heat a griddle or 9-inch skillet over medium-low heat and melt a thin layer of butter across the surface.

  7. 7

    Cook the arepas in batches, 3 to 4 at a time, for 6 to 7 minutes per side, until deep golden brown and firm to the touch.

  8. 8

    Transfer cooked arepas to a wire rack and repeat with the remaining dough, adding more butter to the griddle as needed.

  9. 9

    Serve warm with extra butter for spreading.