AREPAS de CHOCLO with CHEESE
This Arepas de Choclo with Cheese are incredible delicious, tender and very simple to make but don’t skip any flavor! They’re the perfect breakfast, snack or side!
From Colombia to the world! This traditional dish is a popular street food and a staple in many Colombian families.
During some mornings, It’s very common to enjoy a warm arepa de choclo with melting butter and fresh cheese on the top. These are well paired with a cup of hot coffee or chocolate. However, they’re so delicious and versatile that you also can enjoy them at any time…
Man, you can’t be the same after trying this delicacy! It’s like earth-shattering, soul-soothing good.
It’s the perfect choice for those ones who love trying something new or if you’re Colombian and you don’t count with a Colombian bakery near you, now you can still enjoy these delish arepas de choclo whenever you want!
You haven’t had them? Let’s talk about what they are.
WHAT IS AREPA DE CHOCLO?
The main ingredient of the traditional version of the arepa de choclo is tender and sweet corn. Added is some sugar or panela(unrefined cane sugar), butter and if necessary also some milk. The batter is mixed and resembles more a pancake batter than dough. Often people add some cheese and fold the arepa in two, or add a second one on top so the cheese melts. It has a sweet-and-salty and buttery flavor and a look like little corn cakes.
INGREDIENTS + INSPIRATION
There’re some swaps on the traditional ingredients, in order to keep this recipe dairy-free and refined sugar-free. – You’ll still get the yummiest arepas!
- Fresh corn kernels: I used 4 ears sweet corn. You can swap this for drained canned corn.
- Masarepa: This is quite common nowadays, and can usually be found in the Goya or Latin food section of your local supermarket, or even online. I don’t recommend using regular cornmeal, it just won’t come out the same.
- Sugar: I used coconut sugar that has an appearance like brown sugar but with the difference the coconut sugar will have a lower glycemic index.
- Ghee: This works well with this recipe giving it a great texture and flavor.
- Egg: Will provide body and structure to our arepas.
- Salt: To balance the sweetness.
- Alternative milk: I used oatmilk but you can use any other of your preference.
HOW TO MAKE AREPAS DE CHOCLO
This is a winner if you want to try something different with fresh corn and masarepa, a special pre-cooked cornmeal that’s essential for arepa making. Arepas were traditionally made by cooking corn then grounding to get arepas.
This recipe is much simplier than that, without compromising the taste and texture of the traditional arepas de choclo. You just put all the ingredients in a blender until getting a thick batter with visible pieces of corn. (more specifics in the recipe card). They finish in the oven and as magic, you get a very tasty and simple recipe!
FINAL TIPS
- It’s crucial to use masarepa, this will give structure to the arepas avoiding them to break down.
- If you don’t want to bake the arepas but you prefer to cook them in a pan, add 1/4 more cup of masarepa to thick the batter and keep their form when you flip them out.
- Add milk gradually to avoid getting a very liquid batter but if for any reason it looks very liquid, don’t panic! Add 1 tbsp of masarepa.
HOW TO STORE THE AREPAS
You can store any leftover in a sealed container in the fridge for up to 3-4 days. To reheat, warm a skillet and grease lightly with ghee. Then, place your arepas and let them there until warm.
SERVING SUGGESTIONS
Serve your arepas warm and spread some vegan butter or ghee. Top with queso campesino, doble crema or cuajada but if you don’t find these, top with Mexican fresh cheese or do your own version, by topping with mozzarella cheese.
You also can place mozzarella goat cheese when you’re filling the mini skillets half way, and cover with the rest of the batter. So the cheese melts when the arepas are baking. We loved the results!
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For more Colombian recipes, try these:
Colombian Style Shrimp Ceviche
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Arepas de Choclo with Cheese
Equipment
- 2 cast iron mini serving bowl
- 1 blender
Ingredients
- 1½ cup fresh corn kernel (4 ears sweet corn) or 2 cans of drained canned corn
- ½ cup masarepa
- 2 tbsp coconut sugar
- 2 tbsp ghee room temperature or melted
- 1 egg
- pinch sea salt
Instructions
- Cut the fresh corn kernels off the cob or if your using canned kernel corn, drain the liquid completely.
- Place corn, masarepa, sugar, salt, egg and milk in blender and mix for a couple of seconds. With a spatula or spoon, stir to help the ingredients fold together. The batter needs to be a little bit firmer than pancake batter, but more liquid than the dough for bread.
- Preheat the oven to 380°F and grease the bowls lightly.
- Pour some batter in the cast iron mini bowl. Fill just half way and place some cheese. Then, add the rest of the batter to cover the cheese.
- Place the mini bowls in the oven and bake for 40-45 minutes or until a skewer inserted into the center of the corn cakes comes clean.
- Serve warm and spread some ghee and top with fresh cheese. (Optional)
Notes
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- It’s crucial to use masarepa, this will give structure to the arepas avoiding they break down.
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- If you don’t want to bake the arepas but you prefer to cook them in a pan, add 1/4 more cup of masarepa to thick the batter and keep their form when you flip them out.
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- Add milk gradually to avoid getting a very liquid batter but if for any reason it looks very liquid, don’t panic. Add 1 tbsp of masarepa.
- Follow the same 3 steps above.
- Then, 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.
- Serve warm spreading ghee and topping with fresh cheese or mozzarella.