Arepas de Choclo

August 7, 2013 -- For a captivating dish that combines the saltiness of cheese with the sweetness of corn, try Chris Koetke's Columbian Arepas de Choclo!

Difficulty: Easy

Prep time: 10 minutes

Cook time: 5-7 minutes

Serves: 4

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3 cups fresh corn kernels*

2 eggs

¼ cup cornstarch

1 Tablespoon sugar

1 teaspoon salt

1 teaspoon baking powder

Vegetable oil for sautéing

6 oz. thinly sliced mozzarella or Gruyère cheese

*It is important for this recipe to have fresh corn kernels. To make kernels, shuck sweet corn and then cut the kernels from the cob using a chef knife. --

1.Place all ingredients except for oil and cheese in a blender. Process until smooth. 2.In a large non-stick sauté pan over moderately high heat, lightly coat the pan with oil and then pour in ¼ of the corn mixture. Cook until it solidifies into a cake and browns. Carefully flip the arepa de choclo. 3.Layer the cheese on top of the arepa de choclo. 4.When the other side is browned, fold the arepa de choclo in half to look like a semi-circle. 5.Remove from the pan and serve hot.

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