Arepas de Chocolo are absolutely my favorite arepas. I would eat them every day if I could. These traditional and popular arepas from the Andean region of Colombia are the perfect breakfast or afternoon snack served with a hot cup of coffee or hot chocolate.
These arepas can be a little tricky to make but I have a tip that can help make the preparation relatively easy, and of course the more you make them the better you become at getting them just right. I like to start cooking them on top of the stove and finish them in the oven, this will help prevent them from breaking up. And, it is very important to use very fresh corn for this recipe.
If you decide to do the whole process on the stove top, be sure the pan it is well heated. Since the arepas are pretty delicate, you have to be careful when turning them.
Buen provecho!
Ingredients
(4 arepas)
5 cups fresh corn kernels
1/2 teaspoon sugar
Salt to taste
3 tablespoons unsalted butter, plus more as needed
Queso fresco or white cheese to serve
Directions
1. Place all the ingredients in a blender and blend until a thick batter is just formed.
2. Melt the butter in a large cast iron skillet or griddle, over medium heat.
3. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make an arepa.
4. Cook, until the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 2 minutes more on the second side.
If you want to finish in the oven: Cook, until the undersides are golden brown, about 2 minutes. Place pan into oven and broil for 3 to 4 minutes, until lightly brown.
3. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve with butter and white cheese on top.
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{ 40 comments… read them below or add one }
I tried making these once using a recipe that called for pre-cooked white corn meal. I don’t like how they came out. I’ll have to try your recipe with the fresh corn, it looks much more delicious!
Kim- Those arepas are different!
Hi! About how many ears of corn make 5 cups of kernels? I assume the butter is melted. Am I right? Thank you!
Pilar- About 5 large ears!!!!You can melt the butter in the pan.
This sounds so delicious and healthy!
A classic. I can see how these would be good any time of the day.
Great recipe to make right now that the corn is so fresh!
It looks like to Venezuela’s cachapa. Cachapas are so good with “queso de mano”.
I make arepas fairly often. Ever since my trip to Venezuela they have become a favorite. GREG
I’ve never made arepas, but I’d love to try. This sounds like a fantastic snack with the queso fresco on top!
I have some fresh corn I bought yesterday from the farmers’ market and I might try them as they sound delicious.
Hey Erica, arepas are so good! The remind me of American Indian corn pone. Your arepas look so good. I need to make something like this soon…
Looks great, Erica! Love the color!
Oh my god arepas de choclo are one of my favorite things ever, and my friends and I have been talking on and off about trying to make them but no one ever seemed to really know how they were made (only where to buy them, which is unhelpful given how many 1000s of miles we are away from there). Thanks a lot for posting this, we’ll definitely be trying your recipe!
I too have only tried these made the”American” way with flour or a binder of some sort, they were terrible. Must give these a try real soon while we have an abundance of fresh corn here.
Thanks.
oh i would love to try these delish
These corn arepas look very good Erica. I already made them with the white and the yellow corn masarepa flour, now fresh corn…yum!
I want arepas now. So very very badly. These look like a dream!
oooh delicious!
P.S. I liked to your blog in my post today -thanks for the great idea!
These are beautiful and seem easy to make. I can’t believe there is no flour in this recipe. Thanks for another beautiful and delicious recipe Erica.
This looks positively delicious. And, what a perfect dish to use all of this sweet corn that is in season. Glad I ran across your page.
We make something similar, Erica. I love them. Ours does not have cheese, which is a great addition. And with our wonderful corn right now this recipe is yummy!
Erica, this looks delicious, will try them soon
I am definitely looking forward to trying this recipe. It’s perfect since there is an abundance of fresh sweet corn at the markets. I love the aroma of griddled corn on the stove – just heavenly.
I can never have enough of corn cakes. This sounds like a savory bread we make with corn flour in the skillet. I am wondering how it is going to turn out if I add jalapenos in this. Sweet and spicy and perfect as a side dish too.
Definitely bookmarking this recipe. My son would love this recipe, with the cheese and without. Looks delicious and great for all that fresh corn available.
I’m gonna try this. Love your food.
this looks so good, great summer snack!
corn cakes are so tasty–great recipe. i’m trying to figure out what shape the cheese has been formed into–i think the one on the right looks like a hand.
Thank you all for the wonderful comments!
I have always loved corn cakes, don’t know what but they are certainly a favorite of mine/. You’ve given me another winner to try. Thank you very much!
I tried to make these but I blended my corn too long by accident! The batter got so watery, it happens sooo fast! I tried to make one to see how it would work but it never really formed. So I added some cornflour like the other arepas and it turned out good!
But now I have an excuse to make them again!
Heather- These arepas are hard to make, but you can try again. It tried this recipe at least 10 times before I got it right.
Hola Erica,
I’m going to try to make these this weekend but I had a question. The directions say to place all ingredients in the blender. Does that include the butter as well? Or is the butter only used for cooking the arepas?
Diana- The butter is to cook the arepas.
Oh my gosh Erica, I don’t know what we did wrong but these did not turn out well at all. LOL. The flavor was perfect but the batter was way too runny and it never had the right consistency. After a couple of hours of trying I added some cornstarch (Maizena) and baking powder and nothing. So at the last minute my mom added some regular arepa flour (Areparina) and ended up making regular arepas with a touch of chocolo flavor. So 3 hours and tons of bickering later, my husband and I are giving up. =(
arepas
Erica,
As always, you saved my life!! Literally!!! It is easy to find arepas the choclo in Miami, but I was craving a home-made!!
I love your blog and although I don’t comment, trust me, I visit you regularly…I’m from Barranquilla, I have the bible of the comida coste~a, Cartagena de Indias en la olla…but I can’t find all the recipes that I want all the ingredients…your blog is perfect because you tell us where to buy things or a good equivalent here in the States.
Gracias!!!
Hi,
could I use canned corn?
thanks
I eat so many of these when I visit Colombia!!!!