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Arepas de Choclo
Welcome to the delicious world of Colombian and Venezuelan cuisine with these traditional Arepas de Choclo. A perfect blend of sweet corn, creamy queso fresco, and a hint of sugar, these corn patties are a delight for any time of the day. Crispy on the outside, soft and warm on the inside, they are a comforting staple that can be enjoyed for breakfast, lunch, or dinner. Best served hot, they will melt in your mouth, leaving a taste you'll crave more of.
Servings: 6
Ingredients
- Sweet corn kernels
- 2 cups
- Milk
- 1 cup
- Butter
- 2 tablespoons, plus extra for serving
- Masa harina
- 1 cup
- Sugar
- 2 tablespoons
- Salt
- 1/2 teaspoon
- Queso fresco
- 1 cup, crumbled, plus extra for serving
- Oil
- enough for frying
Instructions
- In a blender, combine the sweet corn kernels, milk, and 2 tablespoons of butter. Puree until the mixture is smooth.
- In a large mixing bowl, combine the masa harina, sugar, and salt. Stir to mix well.
- Pour the pureed corn mixture into the bowl with the masa harina. Stir until the two mixtures are well combined.
- Fold in the crumbled queso fresco into the corn dough.
- Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten into a patty about 1/2 inch thick.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the arepas.
- Cook the arepas for 5-7 minutes on each side, or until they are golden brown and crispy.
- Serve the arepas hot, topped with extra butter and queso fresco to taste.
Dietary Information
Servings: 6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 300 • Fat: 12g • Carbs: 40g • Protein: 8g • Sodium: 300mg • Sugar: 7g
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