Categories: Main
Ingredients
- 1 cup yellow cornmeal, finely ground
- 1/2 teaspoon salt
- 1/2 cup grated Cheddar or Monterey Jack cheese
- 1 cup milk
- 2 tablespoons butter, more for serving, optional
- 1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1 small serrano or jalapeƱo chili, seeded and minced, optional
- 3 tablespoons corn, canola, grapeseed or other neutral oil
- Cooked black beans or vegetables or sour cream for stuffing, optional.
Directions
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Put cornmeal in a large bowl with salt and cheese.
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Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted.
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Remove from heat and stir into cornmeal mixture until a thick batter is formed.
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Fold in the corn kernels, scallion, cilantro and chili if using.
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Let batter rest until it thickens into a soft dough, about 15 minutes.
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Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
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Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side.
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When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.