Fresh Corn Arepas with Queso Blanco and Fresh Chiles
- Yield 10 to 12 servings
These cornmeal patties are similar to English muffins, but they are made from precooked corn flour —masarepa or arepaharina—which is available in supermarkets and Hispanic markets.
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
- 1/4 cup milk or water
- 1 cup masarepa or arepaharina plus more as needed*
- 1 tablespoon light brown sugar
- 1 small jalapeno, seeded and minced, or canned green chili, chopped
- 1/2 cup crumbled queso blanco or shredded mozzarella cheese
- 1/2 stick 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.