Arepas Con Queso

Ingredients

• 3/4 cup milk
• 2 tablespoons butter
• 1 cup corn kernel (I use fresh)
• 1 cup cornmeal or arepa flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 cup grated mozzarella cheese
• 2 tablespoons butter
• mozzarella cheese or queso blanco

Directions

1. 1

   Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.

2. 2

   Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.

3. 3

   In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.

4. 4

   Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.

5. 5

   To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.

6. 6

   You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.