Colombian Sweet Corn Arepas (Arepa de Choclo)

Ingredients

• 3 cups fresh or frozen sweet corn kernels, thawed if frozen
• 1/2 cup (65g) precooked white cornmeal (masarepa)
• 3 tbsp sugar
• 1/2 tsp salt
• 1/4 cup (60 ml) milk
• 4 oz (115g) queso fresco, cut into thin slices, plus more grated for the batter
• 2 tbsp butter, for the griddle

Before you cook

• Thaw the corn kernels if using frozen corn.
• Cut 4 oz of the queso fresco into thin slices and set aside; grate a small handful for the batter.

Steps

1. Put the corn kernels in a food processor or blender with the milk.
2. Pulse until the corn is broken down into a coarse, chunky batter, not a smooth puree.
3. Pour the corn batter into a bowl.
4. Stir in the precooked cornmeal, sugar, salt and the grated cheese.
5. Let the batter rest for 5 minutes so the cornmeal softens.
6. Heat a griddle or large nonstick skillet over medium heat and melt a little butter on it.
7. Scoop about 1/3 cup of batter onto the griddle and spread it into a round disk about 1/2 inch thick.
8. Cook for 4 minutes, until the bottom is golden and set.
9. Flip the arepa and cook for 4 more minutes, until golden on both sides and cooked through in the center.
10. Repeat with the remaining batter, buttering the griddle between batches.
11. Serve the arepas warm, topped with slices of queso fresco that melt slightly from the heat.