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Three Ways to Make Corn Cake Arepas

Grill, bake or boil this corn-based creation for a tasty experience.

Arepas: Recipe of Denisse Oller

Baked, grilled, or boiled, these corn cakes will have you coming back for seconds. — Marisa Zanganeh

En Español

SWEET AREPAS WITH COCONUT

Yields 10-12 portions

Ingredients

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  • 2 cups cornmeal (precooked cornmeal for arepas)
  • 1 teaspoon ground anise seed
  • ¼ cup sugar
  • Kernels from one fresh ear of corn
  • ¾ cup evaporated milk
  • 1/3 cup condensed milk
  • ½ cup sweet coconut milk
  • ½ cup sour cream
  • 1 ounce butter

Garnish

  • ½ cup white cheese, crumbled
  • ½ cup shredded coconut, toasted

Directions

  1. Mix together all the dry ingredients. Add corn kernels.
  2. Heat evaporated milk, condensed milk and coconut milk with the butter and mix until warm and the sugar has dissolved. Slowly add milk mixture and sour cream to cornmeal and knead until obtaining a soft and uniform texture.
  3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.  
  4. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
  5. Place arepas in a pan of boiling water, two at a time. They will be ready when they float to the surface. Serve topped with crumbled cheese and toasted coconut. 

BAKED AREPAS

Yields 8 portions

Ingredients 

  • 2 cups cornmeal (precooked cornmeal for arepas)
  • 1½ teaspoons salt
  • ¼ cup grated Parmesan cheese
  • 1 cup sour cream at room temperature
  • 1 ounce butter, melted
  • 2½ cups hot water

Serve with:

  • Shredded chicken
  • Diced avocados
  • Sour cream

Directions

  1. Preheat oven to 350° F.
  2. In a glass bowl, mix cornmeal, salt and grated cheese. Add sour cream and mix well. Slowly add melted butter and hot water while kneading until obtaining a soft, uniform texture.
  3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.  
  4. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
  5. Place on a lightly greased cookie sheet.
  6. Bake for 12-15 minutes or until slightly golden.
  7. Serve with shredded chicken, diced avocado and sour cream.

EGG-STUFFED GRILLED AREPAS

Yields 8 portions

Ingredients

  • 2 cups cornmeal (precooked cornmeal for arepas)
  • 2 teaspoons salt
  • 2 cups unsalted chicken broth, hot
  • ½ cup skimmed milk, warm
  • 1 ounce butter, melted
  • 8 large eggs at room temperature

Directions

  1. In a glass bowl, mix cornmeal and salt. Slowly add broth, milk and butter while kneading, until obtaining a soft, uniform texture.
  2. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.
  3. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
  4. With a knife, make an incision along the side of the arepa, without going all the way around, creating a pocket.
  5. Place an already fried egg inside the arepa’s pocket, along with your favorite shredded cheese. Seal the opening with your fingers. Place the arepa in a skillet and cook for 4-5 minutes.
You may also like: Three meatless burgers. 

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