Three Ways to Make Corn Cake Arepas

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. 

Next: Two more ways to prepare arepas. »