RECETAS Y COCINA

Ingredients

• 1 3/4 cups milk
• 1 1/2 cups fresh corn kernels (from about 3 ears of sweet corn)
• 2 tablespoons butter
• 2 cups masarepa (precooked corn meal)
• 1/2 cup crumbled queso fresco (or other firm, salted fresh white cheese, like farmer's cheese)
• Salt to taste
• Butter for sautéing arepas
• Extra cheese for serving

Preparation

Place the milk and the corn kernels in a blender and pulse briefly until the corn is coarsely ground.

Pour the corn/milk mixture into a saucepan and add the butter.

Heat over medium heat until milk just comes to a boil.

Remove from heat and let cool for 2 minutes.

Add the masarepa to a large heat resistant bowl.

Whisk in the crumbled cheese.

Slowly pour the hot milk mixture into the masarepa, stirring with a wooden spoon.

Continue to stir mixture until it is cool enough to handle, then knead gently with your hands until you have a smooth homogenous dough.

Season with salt to taste and knead.

Shape the arepas: take about 1/4 cup of the dough and form it into a ball.

Flatten between your palms into a pancake shape, smoothing cracked edges with your fingers.

Flatten pancake until it's about 1/3 inch thick and about 4 inches in diameter.

Repeat with remaining dough.

Melt a tablespoon of butter in a large skillet over medium-low heat.

Cook arepas in batches until golded brown and crispy on both sides - about 4 minutes a side.

Top arepas with a thin slice of farmers cheese while still hot, or place a slice of cheese between two arepas.

Serve warm.

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