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Sweet Corn Arepas

Prep Time: 20 Min  |  Cook Time: 10 Min  |  Servings:  |  Calories:
Prep Time
20 Min
Cook Time
10 Min

<p>Colombian sweet corn arepas are a traditional street food in the mountainous region of the Country. Adding a blend of Sargento® Mozzarella and Parmesan cheeses takes this breakfast recipe to a whole other level! Enjoy warm right off the griddle with a dab of butter and toped with a few slices of avocado.</p>

  1. Grind corn in a blender or food processor until kernels break apart and the mixture is smooth.
  2. Transfer ground corn to a large bowl and add cornmeal, cheeses, sugar, baking powder and salt. Using a wooden spoon stir ingredients together to incorporate.
  3. Pour in milk and butter and continue to stir until ingredients come together. In the beginning your mixture will look like a very loose pancake batter. Don’t stress, the cornmeal will take a few minutes to absorb the liquid and have better consistency. Allow the dough to rest in the refrigerator for 15 to 20 minutes.
  4. Preheat a large cast iron skillet or a large non stick skillet over medium high heat. Coat with cooking spray. Measure 1/2 cup of batter and place into the hot pan--pancake style with a bit more body-- you can make a couple arepas or a few at a time depending on the size of your skillet. Do not over crowd. Cook until golden, 2 to 3 minutes per side. Transfer to a baking sheet and keep warm under aluminum foil. Repeat with the remaining batter.
  5. To serve, plate each arepa, top with a dab of butter and a touch of sea salt.
  6. Note: The batter’s consistency may vary. It can be formed into patties if it is not easily poured.

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