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Categories:Viewed: 39 - Published at: 8 years ago
Ingredients
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup grated mild Cheddar, Monterey Jack, or mozzarella cheese
- 1 cup milk
- 2 tablespoons butter, plus more for serving
- 1/2 cup fresh or thawed frozen corn kernels
- 3 tablespoons corn, grapeseed, or other neutral oil
Method
- Put the cornmeal in a food processor or blender and grind until fine.
- Transfer to a large bowl and mix with the salt and cheese.
- Heat the milk in a small saucepan over medium heat until it comes to a steady simmer.
- Add the butter and stir until melted.
- Remove from the heat and stir into the cornmeal mixture to form a thick batter.
- Fold in the corn kernels.
- Let the batter rest until it thickens into a soft dough, about 15 minutes.
- Form 1-inch balls from the mixture and flatten with your palm to 1/4-inch-thick disks.
- Heat the oil in a large skillet and cook the arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for 3 minutes on the other side.
- Serve hot with butter.
