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


  1. Preheat oven to 400F.
  2. 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.
  3. 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