Fresh Corn Arepas
By Verveine Oringer & Ken OringerPublished on January 10, 2023
Time
45 minutes
Yield
4 to 6 (Makes 8 arepas)
What Kids Are Saying
"Cooking it was fun because I got to try new techniques on the stovetop. Tasting it was like a fluffy pancake." —Emily, recipe tester, age 10
Ingredients
Before You Begin
Arepas are great on their own, with some butter, or with sour cream, salsa, and grilled meats. You can even eat them for breakfast! Masarepa is a type of flour made from corn. Look for it in the Latin section of your grocery store or in Latin markets. Do not substitute masa harina for the masarepa—it will not work in this recipe. The gluten-free flour blends that we use most often are Cup4Cup Gluten-Free Multipurpose Flour and King Arthur Gluten-Free Measure for Measure Flour. In general, we prefer to use Cup4Cup, but you can use an equal amount of King Arthur. —Verveine Oringer
Instructions
- Add corn, ricotta, and Parmesan to food processor. Lock lid into place. Turn on processor and process until corn is broken down and mixture is combined, about 1 minute. Stop processor and remove lid.
- Add masarepa, milk, flour, melted butter, sugar, honey, baking powder, and salt. Lock lid back into place. Turn on processor and process until smooth, about 1 minute. Stop processor. Remove lid and carefully remove processor blade (ask an adult for help).
- Use rubber spatula to scrape batter into medium bowl. Cover with plastic wrap and let sit for 15 minutes.
- Line rimmed baking sheet with double layer of paper towels and place near stovetop. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-low heat until shimmering, about 2 minutes (oil should be hot but not smoking).
- Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop heaping ¼ cup batter into skillet. Repeat 3 more times, leaving space between portions.
- Cook until golden brown on first side, 2 to 3 minutes. Use spatula to flip arepas. Cook until golden brown on second side, 2 to 3 minutes. (If skillet starts to smoke, turn heat down.) Transfer arepas to paper towel–lined baking sheet.
- Add remaining 1 tablespoon oil to skillet and repeat cooking in steps 5 and 6 with remaining batter to make 4 more arepas. Turn off heat. Serve.
Time
45 minutesYield
4 to 6 (Makes 8 arepas)What Kids Are Saying
"Cooking it was fun because I got to try new techniques on the stovetop. Tasting it was like a fluffy pancake." —Emily, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: I love the spirit and tradition of carnivals and I love carnival foods. Every summer we go to this carnival in Coney Island, New York, which is where I fell in love with arepas. I am always excited to eat these slightly sweet, savory corn cakes. They’re perfect to eat with your hands, whether you’re at a carnival or somewhere else.
Before You Begin
Arepas are great on their own, with some butter, or with sour cream, salsa, and grilled meats. You can even eat them for breakfast! Masarepa is a type of flour made from corn. Look for it in the Latin section of your grocery store or in Latin markets. Do not substitute masa harina for the masarepa—it will not work in this recipe. The gluten-free flour blends that we use most often are Cup4Cup Gluten-Free Multipurpose Flour and King Arthur Gluten-Free Measure for Measure Flour. In general, we prefer to use Cup4Cup, but you can use an equal amount of King Arthur. —Verveine Oringer
Instructions
- Add corn, ricotta, and Parmesan to food processor. Lock lid into place. Turn on processor and process until corn is broken down and mixture is combined, about 1 minute. Stop processor and remove lid.
- Add masarepa, milk, flour, melted butter, sugar, honey, baking powder, and salt. Lock lid back into place. Turn on processor and process until smooth, about 1 minute. Stop processor. Remove lid and carefully remove processor blade (ask an adult for help).
- Use rubber spatula to scrape batter into medium bowl. Cover with plastic wrap and let sit for 15 minutes.
- Line rimmed baking sheet with double layer of paper towels and place near stovetop. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-low heat until shimmering, about 2 minutes (oil should be hot but not smoking).
- Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop heaping ¼ cup batter into skillet. Repeat 3 more times, leaving space between portions.
- Cook until golden brown on first side, 2 to 3 minutes. Use spatula to flip arepas. Cook until golden brown on second side, 2 to 3 minutes. (If skillet starts to smoke, turn heat down.) Transfer arepas to paper towel–lined baking sheet.
- Add remaining 1 tablespoon oil to skillet and repeat cooking in steps 5 and 6 with remaining batter to make 4 more arepas. Turn off heat. Serve.
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