Ecuadorean Arepas - cooking recipe

Ingredients
    1 1/2 lbs frozen corn, thawed
    4 tablespoons unsalted butter, melted and cooled
    1 large egg
    1 tablespoon milk
    1 cup masa harina
    2 tablespoons sugar
    1/3 cup monterey jack cheese, grated
    3 tablespoons parmigiano-reggiano cheese, grated
    3 tablespoons queso blanco, grated (or cotija or ricotta salata)
    1 tablespoon butter (for frying)
    2 teaspoons oil (for frying)
Preparation
    In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
    Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
    Let the mixture stand at room temperature for twenty minutes.
    Add the cheese and incorporate them into the batter.
    Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
    Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
    Serve immediately, with creme fraiche for dipping.

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