ECUADOREAN AREPAS

Ecuadorean Arepas image

These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!

Provided by Chef Kate

Time 50m

Yield 25 arepas

Number Of Ingredients 11

Ingredients

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated (or cotija or ricotta salata)
1 tablespoon butter (for frying)
2 teaspoons oil (for frying)

Steps:

In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
Let the mixture stand at room temperature for twenty minutes.
Add the cheese and incorporate them into the batter.
Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
Serve immediately, with creme fraiche for dipping.

Nutrition Facts : Calories 79.4, Fat 3.9, SaturatedFat 2, Cholesterol 15.4, Sodium 26.7, Carbohydrate 10.2, Fiber 0.9, Sugar 1, Protein 2.1

*** Explore more Ecuadorean Arepas Recipes »

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