Latin Recipes

Arepas de Choclo – Sweet Corn Cakes with Cheese

Arepas de Choclo – Sweet Corn Cakes with Cheese


  • 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
  • 1/2 cup crumbled queso fresco (or other firm, salted fresh white cheese, like farmers cheese)
  • Salt to taste
  • Butter for sauteing arepas
  • Extra cheese for serving


  • 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 its 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 its 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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