Arepa de Choclo

Method

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1. Blend the corn and milk to a coarse purée, with some texture left.

   Mark done

2. Stir in the cornmeal, sugar, melted butter, salt and baking powder and leave to rest for 15 minutes so the cornmeal absorbs the liquid.

   Mark done Start 15 min timer

3. Heat a heavy frying pan or griddle over medium heat and brush with butter. Spoon in about a third of a cup of batter for each arepa and spread it to a round about 1 cm thick.

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4. Cook for 4 to 5 minutes per side, until golden brown and set in the middle.

   Mark done Start 4 min timer

5. Lay a slice of cheese across half of each arepa, fold it over and cook for 1 minute more, until the cheese melts.

   Mark done Start 1 min timer

6. Serve hot, with more butter if you like.

   Mark done

Chef’s Tips

• Leave some texture in the corn. A perfectly smooth purée makes a gummy arepa.
• Cook over medium, not high, heat. High heat browns the outside before the middle sets.
• Use a salty, melting cheese. The sweetness of the corn needs it.

Pairing Suggestions

• Hot chocolate
• Colombian coffee
• A fried egg

Storage & Reheating

Best eaten straight from the pan. Keep the batter in the fridge up to 1 day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.