1 C yellow or white (preferred by southern Ladies) cornmeal
1/2 t salt
1/2 C grated Cheddar or Monterey Jack cheese
1 C milk
2 T butter
!/4 C chopped scallions
1/2 fresh corn kernels or frozen, thawed
1/4 C chopped fresh cilantro
1 small serran or jalapeno chile, seeded and minced
corn oil for frying
optional- cooked black beans, vegetables, or sour cream for stuffing
Put corn meal in a bowl with salt and cheese. Put milk in small sauce pan over medium heat until steam rises, then add butter until melted. Remove from heat. Stir into cornmeal until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile.
Let batter rest until it thicken into a soft dough, about 15 minutes. Gently form 2-3 inch balls from mixture and flatten with palm to 1/2 thick disc.
Heat corn oil in skillet. Cook arepas, working in batches, until golden brown, about 5 minutes. Flip and cook other side.
When all arepas are cooked and cool enough to handle, carefully slice them through the middle,stuff with bean, vegetables or sour cream.
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