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 con Quesito (Colombian Corn Cakes with Fresh Cheese)
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 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 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.
- 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.
Nutrition
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.
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 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.
Buen provecho!
Salt to tasteQueso fresco or white cheese to serve
Diana
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. =(
Diana
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?
Erica
Diana- The butter is to cook the arepas.
Heather
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!
Erica
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.
Oysterculture
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!
Erica
Thank you all for the wonderful comments!
grace
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. 🙂
Azita
this looks so good, great summer snack!
Cynthia
I'm gonna try this. Love your food.
Kim
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.
Soma
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.
Christine @ Fresh Local and Best
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.
Sunita
Erica, this looks delicious, will try them soon 🙂
Barbara
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!
Daniel@CocinaSavant
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.
Melanie
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.
Simply Life
oooh delicious!
P.S. I liked to your blog in my post today -thanks for the great idea!