Ingredients:

  • 3 cups Fresh or Frozen Sweet Corn Kernels
  • 1/2 cup Whole Milk (or Buttermilk)
  • 1/4 cup All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 large Egg
  • Unsalted Butter or Neutral Oil (as needed for cooking)
  • 6 oz Queso Blanco or Mozzarella (cut into 6 slices)
  • Extra Butter or Honey (for finishing, optional)

Instructions:

  1. Prepare the Corn Paste: Pulse the corn kernels in a blender or food processor with the milk until you achieve a coarse, slightly gritty paste. It should not be perfectly smooth.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. Combine Batter: Pour the corn mixture and the beaten egg into the dry ingredients. Mix gently until just combined. Let the batter rest for 5 minutes.
  4. Heat the Pan: Place your griddle or skillet over medium heat. Add a generous knob of butter or a swirl of oil.
  5. Form and Cook First Side: Spoon about 1/3 cup of batter onto the hot surface for each arepa. Gently flatten slightly into a disk about 3/4 inch thick. Cook for 3–4 minutes until the bottom is deeply golden brown.
  6. Stuff and Flip: Carefully flip the arepa. Immediately place one slice of cheese in the centre of the cooked side. Let it cook for another 3–4 minutes until the second side is golden and the cheese inside is thoroughly melted.
  7. Serve Immediately: Transfer the hot arepas to a plate. Brush with melted butter or drizzle with honey if desired, and serve straight away.