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
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 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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