* or substitute 1 1/2 cup frozen corn kernels (defrosted) plus 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.
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.
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.
Stir cornmeal and brown sugar into the ground kernels and their liquid.
Mix in the butter thoroughly and stir the batter until it is smooth.
Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin
pan (2 3/4 inches wide at the top).
Bake in a preheated 425 degree F oven until the arepas are lightly browned
and have set, about 30 to 40 minutes.