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A stack of three golden-brown Arepas de Choclo sits on a black speckled plate, topped with a pat of melting butter. A few crumbs are scattered around, and more patties are visible on a plate in the background.
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Arepas de Choclo Recipe

Learn how to make Arepas de Choclo, a sweet Colombian corn cake topped with queso blanco.
Course Breakfast, Side Dish, Snack
Cuisine Colombian
Keyword arepas, Colombia, colombian, corn, side, side dish, snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 small arepas
Author Ksenia Prints

Equipment

Ingredients

  • 2 cups sweet corn masarepa (masarepa de choclo)
  • 3 cups water
  • 1 cup queso blanco crumbled or sliced (or substitute with mozzarella or queso fresco)
  • salt to taste (optional)
  • butter for frying
  • oil for frying

Instructions

  • In a large bowl, combine the sweet corn masarepa and water. Use your hands to mix until a soft, pliable dough forms. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if desired.
  • Allow the dough to rest for 5–10 minutes. This helps the masarepa hydrate fully, making it easier to shape.
  • Divide the dough into 20 equal balls. Flatten each into a disk about ½ inch thick, think of a thick pancake shape, roughly 5–10 cm in diameter.
  • Preheat a skillet or griddle over medium-high heat. Add a mix of butter and oil to coat the surface, this gives the arepas their signature golden color and rich flavor.
  • Place the arepas onto the hot surface. Reduce heat to medium-low and cook for 5 minutes on each side, until lightly golden. For extra color and a slight caramelization, increase the heat to high and cook for an additional 1–2 minutes per side.
  • Once off the heat, immediately top each arepa with crumbled or sliced queso blanco. The residual warmth will gently melt the cheese into the surface.
  • Enjoy fresh from the pan! These are best served warm, with stretchy cheese and maybe a side of aguapanela or a fresh fruit salad for a true Colombian experience.

Video

Notes

If you want to add some sweet corn into the mix, you can add ½ cup fresh or thawed frozen corn kernels blended into the water before mixing with masarepa, and then another ¼ cup corn kernels left whole, folded into the dough. You'll need to reduce the water to compensate - start by 3 tablespoons less and then add more if needed.

Nutrition

Sodium: 2mg | Calcium: 1mg