Single Yellow Arepa Recipe
Yellow corn meal, mozzarella cheese & corn. 'gluten free'
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Arepa Base
Filling
Method
Prepare the Arepa Dough
- 1
Mix the Ingredients
In a mixing bowl, combine the yellow corn meal and salt. Gradually add water, mixing with your hands until a dough forms. The dough should be moist but not sticky.
- 2
Rest the Dough
Allow the dough to rest for about 5 minutes. This helps the corn meal absorb the water fully.
Shape the Arepa
- 3
Form the Arepa
Divide the dough into two equal portions. Shape each portion into a round disc approximately ½ inch thick.
Cook the Arepa
- 4
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. You can add a little oil if desired.
- 5
Cook the Arepa
Place the arepas in the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and slightly crispy. They should have a firm exterior.
Prepare the Filling
- 6
Combine the Filling Ingredients
In a separate bowl, mix together the mozzarella cheese and sweet corn until evenly combined.
Assemble the Arepa
- 7
Stuff the Arepa
Once the arepas are cooked, slice them in half horizontally, being careful not to cut all the way through. Stuff each arepa with the cheese and corn mixture.
- 8
Melt the Cheese
You can return the arepas to the skillet for a minute to help melt the cheese slightly, or enjoy them as is.
