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.
