Corn Kernels Cakes
Para español clic aquí
For me Colombian cuisine reminds me of my grandmother’s kitchen where she prepared delicious traditional plates for us that forever will define how i cook for my family today.
September is Hispanic heritage month and we are creating recipes to celebrate this wonderful Event, Today i present my grandmother’s rendition of “Arepas de Choclo or Corn Kernels Cakes” with ingredients that are available in the city where i live.
The recipe is easy to prepare and economic for the budget minded, You can pair the Arepas with hot chocolate and fried eggs.
- 2 cans of Canned Corn
- 2 eggs
- 1 lb package shredded mozzarella cheese
- 1 cup yellow or white cornmeal
- 1/4 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
Place corn in the blender, add the egg, flour for arepas, milk, sugar and salt.
Blend well, should fit a smooth consistency, but not too liquid, if this is the case, add a little more flour.
- Now place the mixture in a bowl, and pour 3/4 of the shredded cheese and mix very well, and at this point the dough should have a thick consistency to form the arepas. If the mixture is too liquid, add a little more flour, or use a tablespoon to place the mixture in a hot pan, and let it cook and them flip.
- Place the arepas de choclo in the pan with a little butter, and fried until golden brown 2-3 minutes, turn the arepa, place some shredded cheese on top once it melts the dish is complete.
Remove from pan and are ready to be enjoyed with your favorite beverage.