Rosalita'S Arepas Con Queso - cooking recipe

Ingredients
    3/4 cup whole milk
    3 tablespoons unsalted butter
    1 -2 tablespoon unsalted butter (for frying)
    1/4 cup buttermilk
    1 cup frozen corn kernels, thawed
    1 cup finely ground yellow cornmeal
    1/4 cup sugar
    1/4 teaspoon salt
    1 cup monterey jack cheese, grated
    6 slices mozzarella cheese (about 6 ounces)
Preparation
    In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
    Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
    Pulse the corn kernels in a food processor until just coarse.
    In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
    Gradually add enough of the hot milk mixture to make a very thick batter.
    Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
    Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
    When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
    Best served hot.

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