AREPAS DE CHOCLO (FRESH CORN TORTILLAS)

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AREPAS DE CHOCLO (FRESH CORN TORTILLAS)

AREPAS DE CHOCLO (FRESH CORN TORTILLAS). Alimento Base: Corn, 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...
Tiempo de preparación 30 min
Tiempo total 30 min
Plato Corn
Cocina Colombia
Raciones 8 comensales

Ingredientes
  

  • 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

Elaboración paso a paso
 

  • 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.