Arepas de Choclo Colombianas are made with sweet corn. This a traditional Colombian dish that you can find in fancy restaurants menus, is a popular street food and they are also made at home. They can be eaten as a snack or breakfast with butter and cheese.
Arepas de Choclo or Chócolo 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.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions to make these arepas de chocolate is below.
Corn: You need fresh corn to make this recipe.
Butter: To cook and serve the arepas.
Sugar: Add a lithe sweetness to these corn arepas.
Salt: Balance the corn flavor and sugar.
Cooking Tips
These Arepas de Choclo or Chócolo 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 the batter is too thin just add a couple of tablespoons of corn meal or masarepa.
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. Serve them with Colombian Quesito or Queso Fresco.
How to Serve
Areaps de Chocolo are usually served with butter and Colombian quesito. Here in the United States you can use Queso fresco or white cheese
How to Make Arepas de Chocolo
Place all the ingredients in a blender, except the butter and blend until a thick batter is just formed.
- Melt the butter in a large cast iron skillet or griddle, over medium heat.
- Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make an arepa.
- Cook, until the undersides are golden brown, about 3 minutes. Flip with a spatula and cook about 3 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.
- 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.
More Colombian Arepas Recipes
Arepas Boyacense (From the Boyaca Department)
Arepa de Huevo (Stuffed with Egg)
Arepas de Choclo Recipe (Colombian Corn Cakes)
Ingredients
- 5 cups fresh corn kernels
- ½ teaspoon sugar
- Salt to taste
- 3 tablespoons unsalted butter plus more as needed
- Queso fresco or white cheese to serve
Instructions
- Place all the ingredients in a blender, except the butter and blend until a thick batter is just formed.
- Melt the butter in a large cast iron skillet or griddle, over medium heat.
- Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make an arepa.
- Cook, until the undersides are golden brown, about 3 minutes. Flip with a spatula and cook about 3 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.
- 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.
Joanne
I want arepas now. So very very badly. These look like a dream!
Lyndsey
These corn arepas look very good Erica. I already made them with the white and the yellow corn masarepa flour, now fresh corn...yum!
rebecca subbiah
oh i would love to try these delish
Carla
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.
Eva
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!
Sook
Looks great, Erica! Love the color!
Stella
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...
Ivy
I have some fresh corn I bought yesterday from the farmers' market and I might try them as they sound delicious.
lisaiscooking
I've never made arepas, but I'd love to try. This sounds like a fantastic snack with the queso fresco on top!
sippitysup
I make arepas fairly often. Ever since my trip to Venezuela they have become a favorite. GREG
Pedro
It looks like to Venezuela's cachapa. Cachapas are so good with "queso de mano".
Sandra G
Great recipe to make right now that the corn is so fresh!
Belinda @zomppa
A classic. I can see how these would be good any time of the day.
Angie's Recipes
This sounds so delicious and healthy!
Pilar
Hi! About how many ears of corn make 5 cups of kernels? I assume the butter is melted. Am I right? Thank you!
Erica
Pilar- About 5 large ears!!!!You can melt the butter in the pan.
Angelica
Followed recipe exactly and it didn't come together at all, had to add masa arepa to make it edible
Erica Dinho
I am sorry, but sometimes it's the quality of the corn.
theUngourmet
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!
Erica
Kim- Those arepas are different!