Grilled Arepas With Cheese - cooking recipe

Ingredients

1 cup corn kernel, fresh (or frozen and thawed)
3/4 cup heated chicken stock (or water)
1 cup instant cornmeal
1 1/2 teaspoons sugar
1 teaspoon sour cream
1 ounce manchego cheese, grated
1 tablespoon butter, melted
1/2 cup farmer's cheese (or Mexican queso blanco)

Preparation

Place corn kernels and chicken stock in a blender or food processor and process until smooth.
Pour the cornmeal into a large bowl.
Stir in the sugar and sour cream.
Stir in corn mixture.
Add cheese.
Form mixture into a ball.
Separate dough into 8 pieces.
Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness).
Preheat grill.
Brush the arepas lightly with the melted butter.
Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
Let cool to room temperature.
Before serving, top with a spread of the farmer's cheese.