Breads & doughs
Sweet corn arepas with cheese
Colombian sweet corn arepas, cooked in a skillet and topped with mozzarella. Makes four, with a thick batter, resting time and two cooking batches.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Colombian
Ingredients
Batter
Batter and cooking
Batter
Topping
Method
Process the corn
Remove silks and pieces of cob and weigh 500 g of edible kernels. Pulse with 40 g milk, the sugar and salt until you have a coarse paste with small corn pieces. Do not add water or blend into a thin liquid. Melt 10 g butter and let it cool slightly.
Mix and rest
Transfer the corn to a bowl. Stir in 60 g precooked maize flour and 10 g melted butter. Rest for 10 minutes. The batter should be thick, falling slowly from a spoon, and spreadable rather than firm enough to knead. If too runny, wait another 5 minutes; extra flour or liquid changes the formula and estimated nutrition.
Shape and cook the first side
Heat a large nonstick skillet over medium-low heat for 3 minutes. Use 5 g of the remaining butter for the first batch. Divide the batter into four equal portions, cooking two at a time. Spread each into a circle about 12 cm wide and 1 cm thick. Cook undisturbed for 5 minutes, until the edge is set and the underside golden. Reduce the heat if it browns before the edge firms up.
Turn and melt the cheese
Slide a wide spatula underneath and turn carefully. Cook the second side for 5 minutes. Put 30 g mozzarella on each arepa, cover and heat for 1 more minute until softened. The center must be set, with no raw paste; if still raw and wet, cook longer over low heat. Repeat with the remaining batter and last 5 g butter.
Serve warm
Serve one unfolded arepa with 30 g cheese per person. The approximate time includes 10 minutes preparation, 10 minutes resting and 25 minutes cooking in two batches; add any extra time your skillet needs. Cool leftovers and refrigerate within 2 hours at 4 °C or below. Eat within 3 days and reheat until hot throughout.
The step photos are illustrative.
Notes
Nutrition facts
One of 4 arepas with 30 g cheese
- Protein
- 11.9 g
- Carbohydrates
- 40 g
- Fat
- 12.9 g
- Saturated fat
- 7.3 g
- Fiber
- 2.8 g
- Sugars
- 11.4 g
- Sodium
- 363.6 mg
Estimate, not a laboratory analysis or kitchen test. Generic yellow corn flour is a nutrition proxy for precooked arepa flour; brands differ. Includes all butter and cheese, without side dishes.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Colombian sweet corn arepas, cooked in a skillet and topped with mozzarella. Makes four, with a thick batter, resting time and two cooking batches.
Frequently asked questions
Why does it break when turned?
It may need more resting or first-side cooking time. Wait until the edge sets and use a wide spatula; do not turn while the base is still sticking.
Can I use frozen corn?
Yes, thaw and drain it well, then weigh 500 g. Moisture varies; rest the batter and check that it is thick before cooking.
Can I replace the flour with polenta?
Not directly: coarse polenta hydrates differently. This formula uses precooked maize flour for arepas.
