Colombian Arepas de Choclo (Griddled Sweet Corn Cakes)

Ingredients

• 150 g (1 cup)frozen corn kernels
• 150 g (1 cup)yellow masarepa
• 30 g (1/4 cup)unbleached plain flour
• 67 g (1/3 cup)raw cane sugar
• 1.25 ml (1/4 tsp)kosher salt
• 113 g (1 cup)grated whole-milk mozzarella
• 360 ml (1 1/2 cups)fat-free milk
• 28 g (2 tbsp)unsalted butter
• to tasteColombian quesito or Mexican queso fresco

Instructions

1. 1

   Grind the corn

   Pulse the frozen corn kernels in a food processor until mostly fine. For a smoother cake, continue grinding until no pieces remain.

2. 2

   Mix dry ingredients

   In a large bowl, combine the ground corn, masarepa, sugar, flour, salt and grated mozzarella. Set aside.

3. 3

   Warm milk and butter

   Measure 360 ml (1 1/2 cups) of milk and add the 28 g (2 tablespoons) of butter. Microwave for 2–3 minutes, or warm in a saucepan, until the milk is warm and the butter has melted.

4. 4

   Make the batter

   Pour the warm milk and melted butter into the bowl. Stir with a wooden spoon until the mixture is free of lumps.

5. 5

   Let it absorb

   The mixture may initially seem too liquid. Leave it for a few minutes so the masarepa can absorb the liquid.

6. 6

   Check the consistency

   After a few minutes, the liquid should be absorbed and the batter should have the consistency of thick pancake batter.

7. 7

   Heat the griddle

   Set a griddle or large pan over medium heat and lightly butter it. Cooking spray can also be used, though butter adds flavour.

8. 8

   Shape the cakes

   Spoon 60 ml (1/4 cup) of batter into the pan for each cake, aiming for rounds about 10 cm (4 inches) across. Pat the batter down with a silicone spatula or spoon.

9. 9

   Cook both sides

   Cook the first side for about 2–3 minutes, until golden brown. Flip and cook for a further 5–7 minutes.

10. 10

    Serve the arepas

    When the cakes are browned on both sides, serve them with Colombian quesito or Mexican queso fresco.

What are arepas de choclo?

Arepas de choclo are Colombian sweetcorn cakes, made with corn and masarepa and cooked on a griddle. Unlike plain arepas, they have a sweet, tender texture and are often paired with fresh cheese.

Here, frozen kernels make the corn easy to prepare, while mozzarella mixed into the batter gives the cakes a savoury, melty note. Quesito or queso fresco at the table adds a fresh, salty contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 7g protein, 33g carbs, 7g fat.

The corn, masarepa, flour and sugar provide most of the carbohydrates; mozzarella and milk contribute protein, while mozzarella and butter supply much of the fat. Add eggs or a simple salad alongside an arepa to make the plate more varied, and remember that the estimate does not include an amount for the serving cheese.

Choosing the ingredients

Corn: Frozen kernels are ground before mixing, so you can leave a little texture or process them until smooth. The recipe does not specify that they need to be thawed first.

Masarepa: Use yellow masarepa, a precooked corn flour intended for arepas. It absorbs the warm milk as the batter rests; it is not interchangeable with ordinary cornmeal.

Cheese: Grated whole-milk mozzarella goes into the batter. Colombian quesito or Mexican queso fresco is listed for serving, with no amount specified.

Getting the batter right

Warm milk: Heat the milk with the butter until the butter melts and the milk is warm, whether in the microwave or a saucepan. Avoid letting it boil.

Resting: The mixture can look very loose at first, but give it a few minutes before deciding it needs adjustment. Masarepa absorbs the liquid and the batter should thicken to a consistency like thick pancake batter.

Shaping and griddling

Portions: Use 60 ml (1/4 cup) of batter for each cake and spread it into a round about 10 cm (4 inches) wide. Patting it down with a silicone spatula or spoon helps make an even cake.

Heat: Cook over medium heat on a lightly buttered griddle or large pan. The first side takes about 2–3 minutes; after flipping, allow 5–7 minutes for the second side.

How to tell they are done

Look for browned surfaces on both sides rather than relying on colour alone on the first side. The longer second-side cooking time helps the cakes cook through without rushing them.

If a cake is browning too quickly, lower the heat so its centre has time to cook. Work in batches if the pan cannot hold the cakes without crowding.

Serving ideas

Serve the arepas warm with quesito or queso fresco. The fresh cheese complements the cakes’ sweetness and the mozzarella already mixed through the batter.

They can be served as a breakfast or snack, or alongside eggs for a more substantial meal. The recipe gives no fixed quantity for the cheese served on top.

Recipe notes & tips

• Let the batter stand for a few minutes before shaping so the masarepa can absorb the milk.
• Use a food processor to choose how much corn texture remains in the cakes.
• Lightly butter the cooking surface to help the cakes brown and add flavour.
• Pat each portion into an even round so it cooks consistently.
• Keep the heat at medium and allow the full cooking time after flipping.

Variations

• Smoother corn: Process the kernels until fine for a more uniform batter.
• More corn texture: Stop grinding while some small pieces remain.
• Fresh cheese: Serve with Colombian quesito or Mexican queso fresco as listed.
• Spray the griddle: Use cooking spray instead of butter to coat the pan.
• Small cakes: Use less batter per cake and adjust the cooking time, checking that each one browns on both sides.

Common mistakes to avoid

• Adding liquid too soon: The batter starts out loose; wait a few minutes for the masarepa to absorb it.
• Using ordinary cornmeal: Choose yellow masarepa, which is the corn flour specified for this recipe.
• Skipping the butter melt: Warm the milk with the butter until the butter has melted before adding it.
• Cooking over high heat: Keep the pan at medium so the cakes have time to cook through.
• Leaving the cakes too thick: Pat each portion into an even round about 10 cm (4 inches) across.

How to store

Refrigerate leftover cooked arepas in an airtight container and eat within 3 days. Reheat in a lightly buttered pan over medium-low heat until warmed through; add the serving cheese after reheating.

Frequently asked questions