Arepas are one of the most popular foods in South America, growing up in Colombia; this was something we will have almost every day for breakfast or even at dinnertime. In all honesty arepas are suitable at any time of the day; I mean as a good Colombian is hard to say no to an arepa. These are super simple and easy to make at home and honestly you can get creative. For this recipe I wanted to use Choclo (sweet corn) for a sweeter and softer texture and jalapenos give a really good spicy kick although it is not as spicy as you may think.
Sweet corn and Jalapeno Arepas
Blend the corn in a food processor until you get a puree.
In a large bowl, mix the pre-cooked cornmeal, salt, sugar, mozzarella cheese, milk, jalapenos and puree corn until well combined.
Melt 1 tablespoon of butter in large skillet on medium heat and using a ladle pour 1/2 cup of the batter onto skillet; forming 3-4 inch circles.
*Ladle will help keep the arepas consistent in size.
Then fatten the batter with a spatula and also help keep the circle form.
Cook them for about 5 minutes on eat side or until they are golden brown.