Arepas de Choclo

The story

Arepas de Choclo is a Colombian starter with a clear sense of place. Arepas de choclo, made from sweet fresh corn rather than only dried maize flour, are especially popular in Colombia’s Andean and central regions. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 500 g sweetcorn kernels
• 100 g pre-cooked white maize flour
• 100 ml milk
• 15 g caster sugar
• 0.75 tsp fine salt
• 35 g buttermelted, plus extra for pan
• 220 g mozzarellasliced

Method

1. Blend about two-thirds of the sweetcorn with

   Blend about two-thirds of the sweetcorn with milk until coarse rather than completely smooth. Stir in the remaining whole kernels for texture.

   Look for: coarse rather than completely smooth Tip: Rest the batter before judging consistency. The maize flour continues absorbing moisture for several minutes. Avoid: High heat burns corn sugars before the centre sets; too much dry flour makes them cakey; watery corn can make them impossible to turn.

2. Mix in maize flour, sugar, salt and

   Mix in maize flour, sugar, salt and melted butter. Rest for 10 minutes so the maize flour hydrates; the mixture should be soft but scoopable.

3. Divide into eight portions

   Divide into eight portions. With damp hands, flatten each into a disc about 8 cm wide and 8 mm thick.

4. Butter a non-stick frying pan or griddle

   Butter a non-stick frying pan or griddle and cook over medium heat for 3–4 minutes per side until golden and set through. The natural corn sugars brown quickly, so avoid high heat.

   Look for: golden and set through

5. Lay cheese over four arepas, top with

   Lay cheese over four arepas, top with the remaining four and return to the pan over low heat for 1–2 minutes per side until the cheese melts.

   Look for: the cheese melts

6. Serve immediately while the centres are tender

   Serve immediately while the centres are tender and the cheese is elastic.

   Look for: The arepas lift cleanly from the pan, are golden on both sides and feel set rather than wet when pressed.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.