Arepas
These fresh cornmeal cakes are wonderful for breakfast or as a side dish. They can be served simply with butter or topped with scrambled eggs with tomatoes and onions.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
