For many, corn arepas are the favorite of the immense variety of arepas that we have in Colombia, due to the ideal contrast between sweet and salty in its composition. Just out of the fire they are a delight for the diner and combine perfectly with the scrambled eggs for breakfast, although I dare to assure you that they are enjoyed very well alone and at any time of the day.
The preparation of corn arepas dates back to before the time of the conquest, when the Indians kneaded the tender grains of the ears, which they later put on the fire. Currently, this kind of arepas is part of the diet of the inhabitants of the Antioquia and Cundiboyacense regions
Like all the typical mixes from my land, pre-cooked flours are already available on the market that facilitate the preparation of these delicacies. However, and as always, I share the traditional recipe. Of course, the quantities of the ingredients vary according to the taste of the diner. For a softer dough, a greater quantity of milk or butter can be added, the same happens when graduating the taste of sweet and salt.
Servings: 5
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
INGREDIENTS:
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2 cups of corn kernels
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½ cup of milk
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1 cup of cornmeal (the one used to make arepas)
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2 butter spoons
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¼ cup grated brown sugar (or brown sugar)
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Salt to taste (optional)
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White cheese (In the USA I use Cotija cheese or fresh cheese)
INSTRUCTIONS:
- In the blender, mix the corn kernels and milk.
- Transfer the mixture to a container and add the flour, panela and salt to taste.
- Knead and check the seasoning.
- Make balls and flatten them to form the arepas.
- Heat them in a non-stick frying pan and let them cook until golden brown on both sides.
- A little before removing them from the heat, cover them with slices of white cheese and let it melt.