Colombian
⭐ Highly Rated
25 minmedium
ColombianSnack
Recipe Story
origins & traditionsArepas de Choclo are traditional Colombian sweet corn cakes that showcase the natural sweetness of fresh corn kernels. Unlike regular arepas made with pre-cooked cornmeal, these are prepared with fresh or frozen corn that is ground into a coarse batter, mixed with cheese, and griddled until golden brown. The result is a delightfully textured cake with crispy edges and a moist, flavorful center. Popular throughout Colombia, especially in the Andean regions, these arepas are enjoyed as a snack, breakfast item, or accompaniment to meals. The combination of sweet corn and salty cheese creates an irresistible flavor profile that appeals to all ages. They can be served plain, with butter, or topped with additional cheese, making them versatile and crowd-pleasing.
Instructions
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If using fresh corn, remove kernels from 4-5 ears of corn. If using frozen corn, thaw 4 cups of corn kernels completely and drain excess water.
Place corn kernels in a food processor or blender and pulse until you achieve a coarse, chunky consistency. Do not over-process; you want texture, not a smooth puree.
Transfer the ground corn to a large mixing bowl. Add flour, sugar, salt, and melted butter. Mix well to combine all ingredients.
Fold in the shredded mozzarella cheese until evenly distributed throughout the batter. The mixture should be thick but moldable.
Let the batter rest for 5 minutes to allow the flour to absorb moisture.
Heat a large skillet or griddle over medium heat. Lightly brush with vegetable oil.
Using your hands or a large spoon, form portions of batter (about 1/3 cup each) into round patties about 1/2 inch thick. Smooth the edges.
Place 3-4 arepas in the skillet, being careful not to overcrowd. Cook for 4-5 minutes on the first side until golden brown and crispy.
Carefully flip each arepa and cook for another 4-5 minutes on the second side until golden and cooked through.
Transfer cooked arepas to a plate and keep warm. Repeat with remaining batter, adding more oil to the skillet as needed.
Serve warm as is, or with butter, additional cheese, or your favorite topping.
Arepas de Choclo
4.1 (63)
Golden corn cakes made with fresh sweet corn, lightly crispy on the outside and tender inside. A beloved Colombian snack perfect for any time of day with a touch of sweetness and savory cheese.
easy
35 min
8 servings
Ingredients
0 of 8 checked
Main Ingredients
- 4 cups corn, kernels, fresh or frozen
- 1 1/2 cups cheese-mozzarella, shredded
- 1/2 cups flour, all-purpose
- 2 pieces eggs, beaten
- 3 tablespoons butter, melted
Seasonings
- 2 tablespoons honey
- 1 teaspoons salt
For Cooking
- 3 tablespoons vegetable-oil
Chef Tips
expert advice•For the best texture, avoid over-processing the corn; some chunks add pleasant texture.
•If the batter seems too wet, add 1-2 tablespoons more flour.
•If too dry, add a tablespoon of milk.
•Fresh corn yields the sweetest flavor, but frozen corn works excellently and is more convenient.
•You can substitute mozzarella with queso fresco, feta, or farmer cheese for a more authentic Colombian taste.
•These arepas are naturally gluten-friendly if you use cornstarch instead of wheat flour.
•For a savory version, reduce sugar to 1 teaspoon and add chopped scallions or cilantro.
•Make mini arepas for party appetizers by forming smaller patties.
•The batter can be prepared a few hours ahead and refrigerated until ready to cook.
