Arepas de Choclo (Colombian Sweet Corn Cakes)
In short: Soft, lightly sweet griddle cakes made from fresh corn kernels and cornmeal, browned in butter and topped with a slice of salty fresh cheese. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Arepas de choclo are the sweet, tender cousins of the everyday arepa, sold on street corners across Colombia and cooked on a hot griddle. They are made from fresh corn blended into a rough batter, a little cornmeal and sugar, then served with a slice of salty fresh cheese that softens on top. Eat them for breakfast with hot chocolate or coffee, or as an afternoon snack. They taste best the moment they leave the pan.
Instructions
- Blend the corn with the milk for about 30 seconds, until you have a thick, slightly textured puree. Do not make it perfectly smooth.
- Scrape the puree into a bowl and stir in the cornmeal, sugar, salt and melted butter. Let the batter rest for 10 minutes so the cornmeal absorbs the moisture and the batter thickens.
- Heat a heavy skillet or griddle over medium-low heat and brush it with butter.
- Spoon about 1/3 cup (80 ml) of batter into the pan and spread it into a round about 9 cm (3.5 in) wide and 1 cm (1/2 in) thick. Cook 3 or 4 at a time without crowding.
- Cook for 4 to 5 minutes, until the edges look set and the underside is golden. Flip with a wide spatula and cook for 3 to 4 minutes more.
- Top each hot arepa with a slice of cheese, cover the pan for 1 minute so the cheese softens, and serve at once. Wipe and rebutter the pan between batches.
Tips
- Frozen corn works well all year. If the kernels are very sweet, cut the sugar in half. Starchy field corn gives the most traditional texture, but sweet corn is easier to find.
- For cheese inside, fold 80 g (3 oz) of grated mozzarella into the batter before cooking. Keep the heat low so the cheese melts before the outside browns too much.
Questions and answers
Can I make arepas de choclo ahead of time?
Yes. Cool them, refrigerate for up to 3 days and reheat in a dry skillet over low heat for 3 minutes per side. Add fresh cheese after reheating.
What cheese goes on arepa de choclo?
Colombians use a soft, salty white cheese. Mozzarella, queso fresco or a mild halloumi are the closest substitutes, and they should be sliced thinly so they soften on the hot arepa.
Are arepas de choclo gluten-free?
Yes, they are made with corn and precooked cornmeal. If you avoid gluten strictly, check that the cornmeal label says gluten-free.
How long does it take to make Arepas de Choclo (Colombian Sweet Corn Cakes)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Arepas de Choclo (Colombian Sweet Corn Cakes)?
About 450 kcal per serving, with 17 g of protein, 47 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 47 g |
| Fat | 23 g |
| Fiber | 4 g |
| Sugar | 13 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
