Ingredients
1 1/2 Cups arepa flour
2 ears corn
1 cup milk
3.5 tbsp butter
1 tsp salt
1/3 cup sugar
1 cup shredded mozzarella cheese
Cheese for topping (mozzarella, gouda, anything you like thats good for melting)
Scold the milk and butter in a small sauce pan over medium low to medium heat. Scolding means heating just before boiling. You want it very hot but not bubbling.
While your milk and butter heat, cut the corn off the cob and pulse it in a food processor until it’s wet and ground. This should take about 30 seconds. Some big pieces are ok.
Put the remaining ingredients in a mixing bowl. Add the ground wet corn mixture. Add the scolded milk and butter. Stir with a fork until all ingredients are incorporated. Let the mix sit for a few minutes. It takes time for the arepa flour to absorb the liquids.
Heat a skillet or frying pan to medium to medium high heat. Add a half tbsp of butter. When the pan is hot, add a heaping large spoonful of the arepa mix and flatten it into a disk about a half inch thick and 6 to 8 inches in diameter. If the arepa mixture is thick enough as it will be after a while of letting it sit, I make a ball with my hands similar to a big meatball and flatten it in my hands to form the disk.
Cook the first side for about 5 minutes or until the bottom of the arepa is carmelized (see picture without cheese). Flip the arepa and add a slice of cheese on top. Within 5 minutes, your cheese should have melted. If it hasn’t melted after 5 or 6 minutes, cover the pan and turn off the heat. In 60 seconds the cheese will be melted. Get a fork, a knife and a cold drink because you won’t be able to let it cool before devouring it and starting to make another.
The arepa mix holds well in am airtight container refrigerated for a couple days but usually doesn’t last that long.
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