These Latin American corn pancakes have the perfect blend of sweet and savory flavors. To make the popular Venezuelan street food really shine, top it shredded pork or roasted veggies.
This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Arepa flour, precooked white cornmeal, is shelved with other kinds of flour or with Latin American goods at the grocery store. Or try a Latin market. Brand names include Goya Masarepa and Harina P.A.N. Don't get distracted by standard cornmeal or masa harina.
- 3 Cups fresh yellow corn kernels (cut from about 3 ears of corn)
- 1/2 Cup arepa flour
- 1/3 Cup whole milk
- 2 eggs
- 3 Tablespoons unsalted butter, melted
- 2 Tablespoons sugar
- 1 1/2 Teaspoon salt
- 1/4 Teaspoon baking powder
- Corn oil, for cooking
- 3/4 Cups shredded mozzarella cheese
Measure all ingredients (except corn oil and cheese) into the food processor. Swirl smooth (or as smooth as possible), about 30 seconds.
On a nonstick griddle or in a nonstick skillet, heat a little corn oil over medium-low. Pour on 1/4 cup batter and nudge into a circle about 4-inches in diameter.
Cook until the corncake is brown at the edges, speckled with popped bubbles and no longer sticky to the touch, about 4 minutes.
Flip. Scatter on 1 tablespoon cheese. Cook until cheese has melted and cake is golden on the second side, about 3 minutes. Drain on paper towels.
Adding more oil as needed, cook remaining cakes. Keep finished cakes warm in a 250-degree oven.
Enjoy open-faced or folded in half.