Sweet Corn Arepas

Name: Sweet Corn Arepas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Latin American
Ingredients: 1 cup whole milk; 1/2 cup fresh corn, roughly chopped; 4 tablespoons unsalted butter; 1 cup finely ground cornmeal; 1/2 cup masa harina; 1/4 cup pure cane sugar; 1/2 teaspoon kosher salt; 1/2 cup shredded mozzarella cheese; 1/2 avocado; 1 tablespoon fresh cilantro; 1/4 cup diced onion; 1 garlic clove; 1/2 lime, juiced; 1/4 teaspoon ground cumin; 1/2 cup water; 1 tablespoon olive oil

Recipe GLPR091a32c75f25bf

Latin American

Appetizer

45 min

307 cal

Servings: 8

Oven

Stovetop

SNAP eligible

Golden, tender corn arepas infused with fresh sweet corn and mozzarella cheese, served with a vibrant cilantro-lime avocado sauce. These versatile hand-held cakes are naturally gluten-free and can be topped with your favorite proteins and vegetables for a complete meal.

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Ingredients

1 cup whole milk

1/2 cup fresh corn, roughly chopped

4 tablespoons unsalted butter

1 cup finely ground cornmeal

1/2 cup masa harina

1/4 cup pure cane sugar

1/2 teaspoon kosher salt

1/2 cup shredded mozzarella cheese

1/2 avocado

1 tablespoon fresh cilantro

1/4 cup diced onion

1 garlic clove

1/2 lime, juiced

1/4 teaspoon ground cumin

1/2 cup water

1 tablespoon olive oil

Directions

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.
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.
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.
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.
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.
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.

Comments

Grocery List Plus Editorial Staff4.5

Sweet corn arepas are a strong weeknight choice for Charlotte families because cornmeal and masa are staples at every major chain, and avocado, cilantro, and lime are reliable year-round at Harris Teeter, Food Lion, or Publix. The ingredient list is straightforward—milk, butter, mozzarella, fresh corn, onion, and garlic all anchor a budget around $1.50 to $2.00 per serving, with avocado being the variable cost. The 45-minute stated time is honest if you have pre-cooked corn or use frozen; fresh corn from the cob adds 10 minutes of prep work but stays true to the timeline. These reheat well and adapt easily to crowd-pleasing toppings like shredded cheese or a quick slaw, making them forgiving for families with different tastes at the table.