Arepas de Choclo With Avocado Salad

Recipe from Mariana Velásquez

Adapted by Melissa Clark

Updated July 22, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
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Total Time
45 minutes
Rating
4(858)
Comments
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Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from “Colombiana” (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can’t find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don’t use masa harina, which is a different product altogether. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter. —Melissa Clark

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Ingredients

Yield:4 to 6 servings

FOR THE AREPAS

  • 1 cup corn kernels (fresh or frozen, thawed)

  • 1 cup precooked yellow cornmeal, such as masarepa or instant polenta (see Tip)

  • 1 cup quesito or whole-milk ricotta

  • ½ cup grated Manchego or Parmesan (2 ounces)

  • ¼ cup all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt (Diamond Crystal)

  • ¾ cup whole or 2 percent milk

  • 3 tablespoons unsalted butter, melted, plus 3 tablespoons for frying

FOR THE AVOCADO SALAD

  • 2 medium Hass avocados, pitted, peeled and cubed

  • 2 cups halved cherry tomatoes

  • Juice of 1 lemon

  • 1 tablespoon extra-virgin olive oil

  • Salt and freshly ground black pepper

  • ½ cup torn fresh cilantro, for garnish

  • ½ cup crumbled quesito or queso fresco, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

52 grams carbs; 70 milligrams cholesterol; 556 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 8 grams fiber; 724 milligrams sodium; 13 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.

  2. Step 2

    While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.

  3. Step 3

    Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Scoop about ½ cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.

  4. Step 4

    Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.

Tip

  • If you can’t find masarepa, don’t use regular cornmeal, which can make the batter too runny. Instant polenta, which is precooked polenta that’s been dehydrated into a powder, makes a good substitute. Make sure the ingredients list precooked cornmeal (or corn flour) on the label, and then use the dry meal in the recipe, no need to cook it first.

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Ratings

4 out of 5
858 user ratings
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Comments

Laura

Made these last night and although I reduced the amount of sugar to 2 tablespoons instead of 3, they were still a bit too sweet form my taste. Next time I will reduce the sugar to 1 T and add more cheese to make it a bit more savory. Topped them with a slice of ham and a fried egg. Breakfast for dinner!

CL

Could you make the arepa batter in advance, and how long would it keep in the fridge?

Shelley

Used lime juice instead of lemon, added a seeded jalapeño to the batter. Divine.

CW

I was feeling lazy and used a can of creamed corn to the batter instead of processing whole kernel corn. It worked! I also cooked a trial couple on my cast iron comal and they were ok but cooked unevenly. To further push the envelope, I saved the rest of the batter and made arepas the next day in my electric skillet. They cooked much better this time. The rest of the batter is reserved for in the morning and I will serve them with butter and a little syrup on top. I’m betting they will be delicious.

not the same

masa harina is from uncooked corn and masarepa is made from cooked corn -- you can't substitute one for the other and get a similar result.

more garlic, larger pan (used metal baking dish, too deep)

Followed the advice I read here and used diner ground corn meal, warmed the milk before adding, and decreased sugar to 1 tbsp. Cooked on my cast iron griddle. Absolutely delicious!!

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Credits

Adapted from “Colombiana” (HarperCollins, 2021), by Mariana Velásquez

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