Arepas de Choclo  (Sweet Corn Arepas)

These golden Colombian Arepas de Choclo pair sweet corn flavor with queso fresco for a comforting treat that brings a taste of Colombia home.

There’s a certain magic in tasting something familiar—but sweeter, softer, and entirely unexpected. That was exactly how I felt the first time I bit into Arepas de Choclo on a street corner in Colombia. I thought I knew arepas. 

Jump to:

• Sunlit Streets and Sweet Corn Cake Dreams
• What is Masarepa de Choclo?
• Why Queso Blanco is the Perfect Pairing
• Ingredients
• How to Make Arepas de Choclo (Sweet Corn Arepas)
• Storage
• Top Tips
• What to Serve with Arepas de Choclo
• Recipe

After all, my mother-in-law had patiently taught me how to press, shape, and fry classic Colombian arepas in her kitchen. Where the scent of cornmeal and butter became part of our shared language. But nothing prepared me for that first buttery, golden bite of a sweet corn arepa.

We were wandering through Colombia, my husband and I, with his hand guiding me through streets alive with music, color, and the steady hum of vendors calling out their specialties. Markets overflowed with tropical fruits I could barely name.

We cooled off with glasses of aguapanela and lulo juice in tiny cafés when the heat became too much, and shared plates of ensalada de frutas Colombiana, piled high with papaya, mango, and a generous drizzle of sweetened condensed milk. 

Every corner offered something new, but it was that warm Arepa de Choclo, folded around melting queso blanco, that truly stole my heart. Simple, yet a revelation. Sweet corn in an arepa? How had I gone this long without knowing?

Sunlit Streets and Sweet Corn Cake Dreams

Of course, Colombians have known this forever.  Colombian Arepas de Choclo are a beloved treat, especially in the Andean regions where sweeter corn varieties thrive. Unlike the savory arepas I’d mastered with my mother-in-law, where salt and tradition held court. These golden disks, made from masarepa de choclo (a precooked sweet corn flour), brought something entirely different to the table.

What is Masarepa de Choclo?

The secret starts with masarepa de choclo. This isn’t your standard cornmeal or even regular masarepa. It’s a pre-cooked sweet corn flour, finely ground from choclo, a type of tender, slightly sweet corn common in Colombia. It’s what gives Arepas de Choclo their signature flavor and soft, almost cake-like texture. I remember standing in that Latin market, holding the bag for the first time, realizing that this single ingredient was the key to recreating that unforgettable street-side bite. If you’ve ever tried substituting with regular masarepa, you’ll know—it’s just not the same.

All it takes is water, a pinch of salt, and a bit of patience to turn that flour into crisp-edged, tender-centered arepas.

For more delicious arepas recipes, see the authentic Colombian arepas con queso and my mother-in-law's arepas.

Why Queso Blanco is the Perfect Pairing

But Arepas de Choclo wouldn’t be complete without queso blanco. The first time I was handed one, still warm from the griddle, it was folded gently around a melting slice of this mild, creamy cheese. That balance, the sweetness of the corn against the soft saltiness of the cheese—is what makes this dish more than just a snack.

It’s comfort, contrast, and just a little bit of magic. At home, I’ve tried swaps (mozzarella works in a pinch) but nothing quite matches that familiar stretch and subtle flavor of queso blanco as it melts into every bite.

These days, Arepas de Choclo have become a regular request in our home. The kids light up when they see me pull out the masarepa, waiting for that moment when the cheese stretches with each bite. For me, it was a way to return to sunlit streets, to my mother-in-law’s laughter, and to that joy of discovering how even the simplest foods can surprise you.

Whether you’re already familiar with classic Colombian arepas or just stepping into this world of golden corn cakes, Arepas de Choclo deserve a place on your table. They’re easy, comforting, and proof that sometimes, the sweetest memories come wrapped in nothing more than corn, butter, and a slice of cheese—shared with the people you love.

Ingredients

• Sweet Corn Masarepa (Masarepa de Choclo) - This is the heart of Arepas de Choclo. Unlike regular masarepa, this sweet corn version captures the subtle sweetness I remember from street vendors in Colombia. Regular masarepa won’t give you that signature flavor. If you can’t find masarepa de choclo, a mix of fine cornmeal with a touch of sugar can work in a pinch, but it won’t quite taste the same way.
• Queso Blanco – Mild, creamy, and made to melt. Queso blanco turns these arepas into something magical. If queso blanco isn’t available, mozzarella is a decent substitute, but try to find a Latin cheese like quesito or even fresh farmer’s cheese for a more authentic touch.
• Butter – No Arepas de Choclo hit the table without a generous pat of butter melting into every groove. It’s that final whisper of richness that brings everything together. While you could skip it, I’d argue it’s part of what makes these feel like comfort on a plate. For a dairy-free option, a good-quality vegan butter does the job beautifully.

See the recipe card for full list and exact quantities.

How to Make Arepas de Choclo (Sweet Corn Arepas)

These Arepas de Choclo come together with just a few ingredients and a bit of hands-on shaping. Simple, satisfying, and the kind of recipe that fills your kitchen with the scent of caramelized corn and butter.

Mix the Dough

In a large bowl, combine sweet corn masarepa and water. Use your hands to bring the dough together, feeling for the right texture, it should be soft and pliable, not sticky. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if you like, then mix well until smooth.

Let the Dough Rest

Allow the dough to sit for 5–10 minutes. This gives the masarepa time to hydrate properly, making it easier to shape and fry.

Shape the Arepas

Divide the dough into about 20 portions and roll each into a ball. Flatten gently into thick disks, like a small pancake. Traditionally, arepas de choclo are about 5–10 cm in diameter, but you can adjust based on how you like to serve them.

Heat the Pan

Preheat a skillet or griddle over medium-high heat. Add a combination of oil and butter, this is where that golden color and rich flavor come from.

Cook the Arepas

Place the arepas onto the hot pan, then reduce the heat to medium-low. Cook for about 5 minutes on each side, until they’re set and beginning to turn golden. For that perfect caramelized finish, increase the heat to high and cook for an extra 1–2 minutes per side until beautifully colored.

Add the Cheese

Remove the arepas from the pan and, while they’re still hot, top each one with slices or crumbles of queso blanco. The residual heat will soften the cheese just enough to melt into all the right places.

Serve Warm

Enjoy your Arepas de Choclo fresh from the pan, ideally with a cold glass of aguapanela for a full Colombian-inspired moment.

Storage

Let the arepas cool completely, then tuck them into an airtight container and keep them in the fridge for up to 4 days. I like to place a small piece of parchment between layers to keep them from sticking together.

When you're ready to reheat, a quick pass on a hot griddle or skillet brings them right back to life, restoring those crisp edges and warming the center just enough to make the cheese soft again. Avoid the microwave if you can, it still does the job, but you’ll lose that lovely texture.

If you’re thinking ahead, Arepas de Choclo can also be frozen. Stack them with parchment in between, seal in a freezer-safe bag, and they’ll keep for about a month. I like to defrost them overnight in the fridge and reheat on the stove.

What to Serve with Arepas de Choclo

These Arepas de Choclo shine on their own, but I always find joy in building a cozy, inviting table around them, bringing back memories of lazy afternoons in Colombia. Whenever I cook up a batch, I like to pair them with dishes that complement their gentle sweetness and add a bit of variety to every bite.

For a light and creamy finish, my Vegan Lemon Mango Cheesecake is a favorite. The citrusy brightness pairs beautifully with the caramelized edges of the arepas, making it feel like a sunny-day meal, even when we’re far from tropical skies.

If I’m channeling those Colombian street food vibes, I’ll fry up some Plátanos Maduros. Their soft, caramelized sweetness complements the Arepas de Choclo perfectly.

For breakfast or brunch, I love serving these arepas alongside Russian Syrniki. It’s a playful mix of my roots and my husband’s, where farmer’s cheese pancakes meet sweet corn arepas. Soft, comforting, and perfect with a spoonful of jam or honey.

And if I’m looking to add something a little heartier (especially when guests are around), a batch of gluten-free, sugar-free Pumpkin Muffins with Cream Cheese brings just the right balance. The subtle spices and creamy centers round out the meal without overpowering those golden bites of arepa.

Recipe