Arepa de Choclo – Sweet Corn Arepa
The arepa is a corn-based bread found in the Northern Andes of Colombia and Venezuela. It is usually transformed into a patty and then baked, grilled or fried. Some people stuff them with either cheese, vegetables or meats. This was the first dish I immediately took a liking to while visiting Colombia. There are several different kinds of arepas I sampled before I discovered the arepa de choclo. It was the sweetest and most moist arepa out of the bunch. In Colombia they are typically cooked in homes on an asador de arepas, a round pan with a raised cooking surface that has holes in it.
Bring the milk to a boil in a small pan. Add butter and turn off heat so the mixture cools.
Process the corn kernels in a food processor or use a mortar and pestle.
In a large bowl, mix the ground corn, arepa flour, salt and brown sugar. Make a well in the center and gradually add the milk and butter mixture. Continue stirring until there are no lumps. Work the dough until it is smooth and sticky. Divide the dough into 4 equal pieces.
Form the dough into 4 hamburger sized flat patties.
Add some butter or cooking oil to a hot frying pan or griddle. Cook the arepas for about 5 minutes on each side or until golden brown.
To serve, butter the arepa and add a piece of white farmers cheese or mozzarella on top.