Directions

1. 1

   Prepare the arepa batter. In a small saucepan, combine the milk, chopped fresh corn, and butter. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture is warmed through, about 5 minutes. Remove from heat and let cool to room temperature, about 15 minutes.

2. 2

   In a large bowl, whisk together the cornmeal, masa harina, sugar, and salt. Once the milk mixture has cooled, pour it over the cornmeal mixture and stir until just combined. Fold in the shredded mozzarella cheese. Cover the bowl and refrigerate for 30 minutes to allow the batter to set.

3. 3

   While the batter chills, prepare the avocado sauce. Add the avocado, cilantro, diced onion, garlic clove, lime juice, cumin, and water to a food processor. Process until smooth and creamy, about 1 minute. Taste and adjust seasonings as needed. Transfer to a serving bowl.

4. 4

   Remove the arepa batter from the refrigerator. Using a 2-ounce cookie scoop or measuring spoon, portion the batter onto a parchment or wax paper-lined baking sheet. Gently press each portion into a flat patty approximately 1/2 inch thick.

5. 5

   Heat a non-stick skillet over medium-high heat and lightly brush with olive oil. Working in batches if needed, cook the arepas for 2 to 3 minutes per side until golden brown and cooked through. Adjust heat if they brown too quickly. Transfer cooked arepas to a plate and keep warm.

6. 6

   Serve the warm arepas topped with the cilantro-lime avocado sauce and your choice of additional toppings such as sautéed peppers, black beans, or fresh vegetables. Enjoy immediately.