International Recipes

Fresh Corn Arepas
(Arepas de Choclo - Venezuela)

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  • 4 medium ears of corn*
  • 3/4 cup cornmeal (for arepas**)
  • 1 teaspoon light brown sugar
  • 1/4 cup butter, softened

* or substitute 1 1/2 cup frozen corn kernels (defrosted) + 1 tablespoon milk

** Brands of areparina, such as Goya, Iberia and Pan, are sold in South American markets in the United States. Extra-fine yellow cornmeal may be substituted.


  1. If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor.
  2. Pour the ground corn and its liquid into a large mixing bowl. If using defrosted corn kernels, coarsely grind in a meat grinder or food processor, then place the ground kernels in a large mixing bowl and add the 1 tablespoon milk.
  3. Stir cornmeal and brown sugar into the ground kernels and their liquid.
  4. Mix in the butter thoroughly and stir the batter until it is smooth.
  5. Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin pan (2 3/4 inches wide at the top).
  6. Bake in a preheated 425 degree F oven until the arepas are lightly browned and have set, about 30 to 40 minutes.
  7. Serve warm with butter, cheese or guacamole.

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