Wednesday, January 27, 2010


Because of living in South FL you get a lot of culture around here, especially Spanish food. Josh and I went to our first Dolphins football game a few months back and I was craving an arepa (but I've never had one before). My lovely kind boyfriend walked all the way to the other side of the stadium to get me one. It was a little circle of heaven! The best way to explain it is: a Spanish verison of our grilled cheese.


1 (16oz) bag frozen corn kernels
1 cup milk (plus a little more)
2 tbsp sugar
3/4 tsp salt
freshly ground pepper
2 cups fine yellow cornmeal
butter as necessary
sliced of mozzarella cheese

1. Defrost corn by placing in colander and rinsing under cold water. Drain well and set aside for about 10 minutes.

2. Place the defrosted corn in a blender and puree with milk, sugar, salt, and pepper to taste. Transfer mixture to a medium bowl and stir in the cornmeal, add more milk until it is just slightly thicker than pancake batter, it needs to be spoon-able.

3. Heat griddle to medium heat and butter.

4. Add about 3 tbsp of arepa batter to the skillet and use the back of the spoon to spread it out. Cook arepa for about 8 minutes on until golden brown. Flip arepa and cook another 4-5 minutes.

5. stack cooked arepas on a cookie sheet and place in 200 degree oven to keep warm.

6. When all arepas are done, lay them out in a single layer and add the cheese. broil in the over until nice melted and bubbly, add the top and enjoy.

You can eat with sour cream, and/or salsa or just by itself.


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