Fresh Corn Arepas with Queso Blanco and Fresh Chiles
- Yield: 10 to 12 servings
Top these cakes with salsa and ripe avocados or serve for breakfast with scrambled eggs, tomatoes and cheese.
- 5 ears of fresh corn, shucked, or 2 cups frozen corn kernels, defrosted
- 1/4cup milk or water
- 1cup masarepa or arepaharina plus more as needed*
- 1tablespoon light brown sugar
- 1small jalapeno, seeded and minced, or canned green chili, chopped
- 1/2cup crumbled queso blanco or shredded mozzarella cheese
- 1/2stick melted butter, or margarine
- Salt, to taste
- Preheat oven to 400F.
- If using fresh corn, cut kernels from cob into a bowl so all juices can be saved. Place corn and its juices in blender or a food processor fitted with metal blade. Add milk, 1 cup masarepa, brown sugar, chilies, cheese, butter and salt. Process 30 to 45 seconds until a coarse batter forms. If batter looks thin, add a bit more masarepa.
- Use a standard muffin tin with 10 to 12 indentations. Spray with no-stick cooking spray. If you prefer, you can lightly grease muffin cups with butter. Spoon about 1/3 cup batter into each cup. Bake 35 minutes or until tops are crisp and golden brown and inside is set. A wooden skewer or toothpick inserted in center should come out dry.
Nutritional Info *per serving
- Calories 113
- Fat 6g
- Cholesterol 4mg
- Sodium 66mg
- Carbohydrate 14g
- Fiber 2g
- Protein 3g