- 4
Ingredients
- 4 SERVINGS
- 1 cup corn kernels, fresh or frozen and thawed
- 3/4 cup heated chicken stock or water
- 1 cup instant cornmeal
- 1 1/2 teaspoons sugar
- 1 teaspoon sour cream
- 1 ounce Manchego cheese, grated
- 1 tablespoon butter, melted
- 1/2 cup farmer's cheese or Mexican queso blanco
Preparation
Step 1
In a blender, process the corn kernels and chicken stock until smooth.
Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese.
Form mixture into a ball. Then separate into 8 pieces.
Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
Light a fire in a charcoal or gas grill.
Brush the arepas lightly with the melted butter (for flavor and to prevent sticking).
Grill the arepas until golden, about 3 minutes on each side.
They should be toasted on the outside, but soft in the middle.
Let cool to room temperature.
Before serving, top with a spread of the farmer's cheese.