Ecuadorean Arepas

Submitted by Chef Kate

"These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 25 arepas

ingredients

• 680.38 g frozen corn, thawed
• 59.16 ml unsalted butter, melted and cooled
• 1 large egg
• 14.79 ml milk
• 236.59 ml masa harina
• 29.58 ml sugar
• 78.78 ml monterey jack cheese, grated
• 44.37 ml parmigiano-reggiano cheese, grated
• 44.37 ml queso blanco, grated (or cotija or ricotta salata)
• 14.79 ml butter (for frying)
• 9.85 ml oil (for frying)

directions

1. In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
2. Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
3. Let the mixture stand at room temperature for twenty minutes.
4. Add the cheese and incorporate them into the batter.
5. Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
6. Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
7. Serve immediately, with creme fraiche for dipping.

Reviews

[kpiergallini]

I’m not sure why I needed to adjust milk, but with more moistness it became the texture I think that is desired. The final flavor is delectable. I love the toasted or roasted corn flavor! I added a slice of cheese on top. It’s such a filling meal! Thank you!

 

[rosslare]

Very nice cheesy corn cakes!

 

[COOKGIRl]

Made as written except for replacing with Irish Dubliner, Spanish manchego and grana padano cheeses. Served with simple seasoned black beans and roasted asparagus. Thanks, Kate! Reviewed for Veg Tag/March.

 

[mariposa13]

Good, I used cotija cheese.

 

[MarraMamba]

oh my. oh my...oh my god. These are addictive, inhalable, and thank goodness i cut the recipe in half or all 24 arepas would be my lunch. oh chef kate. amazing. Next time i will use low fat sharp cheddar to cut down the fats since i am clearly unable to eat just 2, and this time i did not use oil for frying, just a well seasoned cast iron skillet. These are ... wonderful Never had them before, never made them before, i will need to do a double batch and freeze them too.