El Corral-Style Arepa de Choclo

This healthier take on the classic El Corral Arepa de Choclo uses whole-food ingredients to mimic the authentic Colombian breakfast treat without compromising on nutritional quality.

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Ingredients

  • 1 large can (about 15 oz) organic, no-salt-added corn kernels, drained (or 2 cups fresh sweet corn kernels)
  • 3/4 cup masarepa (precooked corn flour), or fine organic cornmeal
  • 1/4 to 1/2 cup water, as needed
  • 1 tablespoon honey
  • 1 tablespoon butter, melted, plus more for the skillet
  • 1/2 teaspoon salt
  • 1 cup shredded fresh mozzarella (or crumbled queso fresco)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Blend or pulse the corn kernels until coarsely mashed but still a little chunky.
  2. In a bowl, combine the mashed corn with the masarepa, honey, melted butter, and salt. Add water a little at a time until you have a soft, moldable dough, then let it rest 10-15 minutes to hydrate.
  3. Gently fold about half of the cheese into the dough.
  4. Divide the mixture into four equal parts and shape each into a flat patty about 1/2 inch thick.
  5. Melt a little butter in a non-stick skillet over medium heat. Cook each arepa about 4-5 minutes per side, until golden and cooked through.
  6. Top each hot arepa with the remaining cheese and cover briefly to let it melt. Serve warm.

FAQ

Is this El Corral-Style Arepa de Choclo gluten-free?

Yes, this version is gluten-free as it does not contain wheat or any other gluten-containing grains.

Can I use avocado oil instead of olive oil?

Certainly! Avocado oil can be used as a swap for the olive oil in this recipe.

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