Fresh Corn Arepas
(Arepas de Choclo - Venezuela)
- 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) 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.
- Serve warm with butter, cheese or guacamole.