Ingredients:

  • 2 cups (340g) Fresh or Frozen Corn Kernels (thawed if frozen)
  • 1/2 cup (120ml) Milk, full fat preferred
  • 1/4 cup (50g) All-Purpose Flour or Gluten-Free All-Purpose Flour Blend
  • 2 tablespoons (25g) Granulated Sugar
  • 1/2 teaspoon Salt
  • 2 tablespoons (30g) Unsalted Butter, melted, plus more for cooking
  • Optional: 1/4 cup (25g) Queso Fresco, crumbled

Instructions:

  1. Combine corn, milk, flour, sugar, and salt in a blender or food processor. Pulse until a slightly chunky, but mostly smooth, batter forms.
  2. Pour the corn mixture into a large bowl. Stir in the melted butter and, if using, the crumbled queso fresco.
  3. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface.
  4. Pour 1/4 cup of the corn mixture onto the hot skillet for each arepa. Gently flatten slightly with the back of a spoon.
  5. Cook for 5-7 minutes per side, or until golden brown and cooked through. The edges should be nicely browned, and the arepa should feel firm.
  6. Serve immediately with your favorite toppings.