Arepas de Choclo
Crispy golden corn cakes made with fresh corn masa, served warm with cheese and avocado. A Colombian vegetarian staple that's naturally gluten-free and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups frozen corn kernels
- ½ cup whole milk
- ¾ cup all-purpose flour
- 1 cup fresh mozzarella or queso fresco, crumbled
- 2 tbsp butter
- ½ tsp salt
- 1 medium avocado, sliced
- 3 tbsp olive oil for frying
Instructions
- 1
Blend corn and milk until completely smooth, roughly 2 minutes.
- 2
Stir in flour, 3/4 cup of cheese, butter, and salt until a thick dough forms.
- 3
Let dough rest 10 minutes so the flour fully hydrates.
- 4
Heat olive oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes.
- 5
Scoop dough into 8 equal portions and flatten each into a 2.5-inch disk with your hands.
- 6
Fry arepas 4 minutes per side without moving until golden brown and crispy at edges.
- 7
Transfer to a plate lined with paper towels.
- 8
Split each warm arepa and stuff with remaining cheese and avocado slices.
- 9
Serve immediately while the cheese is still warm.
Tools you’ll need
- blender or food processor
- mixing bowl
- 12-inch skillet
- spatula
- paper towels
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