Corn and Cheese Arepas
These Colombian corn pancakes do a good job of soaking up the juices from the pork.
Recipe information
Yield
Makes about 24
Ingredients
3/4 cup yellow cornmeal
1/3 cup grated Monterey Jack cheese
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
3/4 cup (about) boiling water
2/3 cup frozen corn kernels, thawed
Preparation
Step 1
Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
Step 2
Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
