Name: Corn and Cheese Arepas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: Latin American
Ingredients: 1 cup finely ground yellow cornmeal; 1/2 tsp salt; 1/2 cup shredded cheddar cheese; 1 cup milk; 2 Tbsp unsalted butter; 3 Tbsp canola oil; 1/2 cup fresh sweet corn kernels (or frozen kernels, thawed); 1/4 cup chopped scallion; 1/4 cup chopped fresh cilantro; 1 small jalapeno, seeded and minced; Sour cream; Cilantro; Salsa; Black beans; Shredded chicken or pork; Guacamole

Introduction

These corn and cheese arepas are a delicious and comforting Latin American treat. Made with finely ground cornmeal, melted cheese, and fresh ingredients, they are perfect for breakfast, lunch, or a snack. Crispy on the outside and soft on the inside, they are easy to prepare and endlessly versatile.

The image shows several small, round patties that are golden brown and slightly crispy on the outside, arranged on a metal tray. Each patty has a dollop of white cream on top, with a small sprinkle of green herbs for garnish. The patties have a textured surface with visible bits of vegetables inside, suggesting a mix of colors like yellow, orange, and green. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely ground yellow cornmeal

1/2 tsp salt

1/2 cup shredded cheddar cheese

1 cup milk

2 Tbsp unsalted butter

1/2 cup fresh sweet corn kernels (or frozen kernels, thawed)

1/4 cup chopped scallion

1/4 cup chopped fresh cilantro

1 small jalapeno, seeded and minced

3 Tbsp canola oil

Optional toppings: sour cream, cilantro, salsa, black beans, shredded chicken or pork, guacamole

Instructions

Step 1: In a large bowl, combine the cornmeal, salt, and shredded cheddar cheese. Stir well and set aside.

Step 2: In a small saucepan, heat the milk over medium heat until steam rises. Add the butter and stir until melted. Remove from heat.

Step 3: Pour the warm milk mixture into the cornmeal mixture. Stir until a thick batter forms.

Step 4: Fold in the corn kernels, chopped scallions, cilantro, and minced jalapeno evenly.

Step 5: Let the batter rest for 15 minutes so it can thicken into a soft dough.

Step 6: Gently shape the dough into balls about 3 to 4 inches in diameter, then flatten them into discs with your hands. Cover and refrigerate for a few hours to firm up.

Step 7: Heat the canola oil in a large skillet over medium heat. Cook the arepas in batches for about 5 minutes on one side until golden brown, then flip and cook an additional 2 to 3 minutes.

Step 8: Transfer the cooked arepas to a paper towel-lined plate to drain any excess oil. Serve warm with butter or sour cream on top.

Step 9: For a heartier meal, slice the arepas in half and fill with your choice of shredded meat, black beans, guacamole, or other favorite toppings.

Tips & Variations

Use freshly grated cheese for better melt and flavor. You can swap cheddar for mozzarella for a milder taste.

For a spicier version, leave the jalapeno seeds in or add a dash of hot sauce to the batter.

Refrigerating the dough helps it hold together during cooking and improves texture.

Try baking the arepas after frying to ensure they’re cooked through and have a crisp crust.

FAQs

Can I use regular cornmeal instead of finely ground cornmeal?

Finely ground cornmeal is best for a smooth, tender arepa texture. Using regular coarse cornmeal may result in a grittier consistency.

How can I make these arepas gluten-free?

This recipe is naturally gluten-free since it uses cornmeal instead of wheat flour. Just ensure any toppings or fillings are also gluten-free.

Dinner

Corn and Cheese Arepas Recipe