Sweet corn and Jalapeno Arepas

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.

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Sweet corn and Jalapeno Arepas

Cooking Method: Frying Cuisine: Colombian Courses: Appetizer, Breakfast, Lunch, Snack, Vegetarian Recipe Keys: Vegetarian Meals

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 5

Ingredients

Servings

• 1 ¹⁄₂ cup Sweet Corn Kernels
• 1 cup Cornmeal (Pre-cooked)
• 3 tablespoons Coconut Sugar
• ¹⁄₂ teaspoon Salt
• 1 cup Shredded Mozzarella Cheese
• 1 ¹⁄₂ cup Almond Milk
• 1 Jalapeno (Diced into small pieces)
• 2 tablespoons Butter (Unsalted)

Instructions

1. Blend the corn in a food processor until you get a puree. 

2. In a large bowl, mix the pre-cooked cornmeal, salt, sugar, mozzarella cheese, milk, jalapenos and puree corn until well combined. 

3. 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.

4. Then fatten the batter with a spatula and also help keep the circle form.

5. Cook them for about 5 minutes on eat side or until they are golden brown. 

Keywords: delicious, homemade,