Arepas de Choclo con Quesito
Arepas de Choclo con Quesito
These arepas, which are popular in the Andes region of Colombia, are made out of fresh corn kernels straight of the husk. They are puréed in a food processor until a batter forms, then ladled into a buttered skillet and cooked for 5 minutes a side until crispy. The corn arepas are topped with queso fresco and drizzled with honey.
Equipment
- food processor
Ingredients
- 2 cups fresh corn kernels
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tbsp butter
- queso fresco crumbled
- honey
Instructions
- Place the corn, sugar, and salt in a food processor.
- Purée until a batter is formed.
- Melt the butter in a non-stick skillet over medium high heat. Drop a ladles worth of batter per corn cake in the skillet.
- Cook for 4-5 minutes a side until golden brown and crispy.
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