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Colombian Arepas de Choclo (Griddled Sweet Corn Cakes)

Servings 8 arepas


  • 1 cup frozen corn kernels
  • 1 cup yellow masarepa
  • 1/4 cup unbleached AP flour
  • 1/3 cup raw cane sugar
  • 1/4 tsp kosher salt
  • 1 cup grated whole milk mozzarella
  • 1 1/2 cup fat free milk
  • 2 tbsp unsalted butter

Optional for serving

  • Colombian quesito or Mexican queso fresco


  1. Grind the frozen corn kernels in a food processor until mostly fine. If you don’t want any chunks, you can grind the kernels until fine.
  2. In a large bowl, mix together the ground corn, masarepa, sugar, flour, salt and shredded mozzarella. Set the bowl aside.
  3. Measure 1 and 1/2 cups of milk in a measuring cup and toss the 2 tablespoons of butter. Heat up the milk in the microwave for 2-3 minutes, or heat in a sauce pan, until the milk is warm and the butter is melted.
  4. Pour in the warm milk and butter into the bowl. Stir the mixture with a wooden spoon until there are no lumps.
  5. You may look at the batter at first and think there’s too much liquid. Don’t panic! Masarepa needs a few minutes to absorb the liquid.
  6. After a few minutes, you’ll notice the liquid is absorbed. Your batter will now have the consistency of thick pancake batter.
  7. Heat a griddle or large pan on medium and lightly butter it. You can also use cooking spray, but butter gives these a delicious flavor.
  8. Spoon ¼ cup of batter in to the pan to form 4 inch round “pancakes”. You will have to pat down the batter with a silicone spatula or spoon.
  9. Cook the batter for around 2-3 minutes on the first side, until golden brown. Then flip and cook for another 5-7 minutes.
  10. Once the patties are brown on both sides, you’re ready to serve.