Arepa De Choclo Con Queso Recipe

Prepare corn purée

Place the fresh sweet corn kernels in a food processor or blender. Add the whole milk and blend until mostly smooth but with slight texture — about 20–30 seconds. You want a thick corn purée, not a completely watery liquid. If your blender is small, work in two batches.

Combine dry ingredients

In a large mixing bowl combine the masarepa (or fine cornmeal), all-purpose flour, granulated sugar, salt (3 tsp), and baking powder. Whisk to evenly distribute.

Make the batter

Pour the corn purée into the dry ingredients. Add the melted butter. Mix with a wooden spoon or spatula until a thick, scoopable batter forms. Let rest 5 minutes so the cornmeal hydrates. If batter seems excessively loose, add up to 1 additional tablespoon of cornmeal; if too stiff, add 1–2 tbsp milk.

Shape arepas

Divide the batter into 6 equal portions (about 3/4 cup each) for medium arepas. With lightly oiled hands, shape each portion into a patty about 1/2 inch (1.2 cm) thick and 3–3.5 inches (7–9 cm) diameter. Smooth edges with wet fingertips.

Cook arepas

Heat a large nonstick or cast-iron griddle over medium heat. Add 1–2 tablespoons vegetable oil and spread. Place patties on the griddle without crowding. Cook until the bottoms are golden brown, about 4–5 minutes. Flip and cook the other side 4–5 minutes more, pressing gently with a spatula to ensure even contact. Reduce heat to medium-low and continue cooking another 3–4 minutes per side until cooked through and slightly puffed. Total cook time per side may vary — internal texture should be set and not raw.

Top with cheese

When arepas are nearly finished (last 2–3 minutes of cooking), place grated or thinly sliced white cheese on top of each arepa. Cover the griddle with a lid or a large metal bowl for 1–2 minutes to help the cheese soften and slightly melt from steam and residual heat.

Finish and season

Remove lid. Dot each arepa with a small amount of unsalted butter (about 1/2 tsp per arepa) and sprinkle the 1/4 tsp salt evenly across the batch if desired. If using, garnish with chopped cilantro or scallions.

Serve

Serve warm, immediately after cheese has softened. Arepa de Choclo is best eaten hot so the contrast of sweet corn and fresh white cheese is pronounced. Leftovers can be reheated in a skillet over low heat until warmed through and cheese softened.