Colombian Arepas de Queso (Cheesy Corn Cakes)
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Precooked corn flour is kneaded with warm water, melted butter, mozzarella and queso fresco, shaped into thick discs and cooked slowly on a dry griddle until deeply golden.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large bowl
- clean damp tea towel
- large heavy griddle or frying pan
- wide fish slice (spatula)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 535 kcal |
| Protein | 16.3 g |
| Carbohydrate | 62 g |
| of which sugars | 2.9 g |
| of which free sugars | 1 g |
| Fat | 24.3 g |
| of which saturates | 14.4 g |
| Fibre | 2.9 g |
| Salt | 1.69 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 300 g precooked white corn flour (masarepa, such as P.A.N.)
- 4 g caster sugar about 1 tsp
- 560 ml warm water
- 30 g unsalted butter, melted
- 3 g fine sea salt or table salt about ½ tsp
- 150 g low-moisture mozzarella, coarsely grated
- 60 g queso fresco or feta, crumbled
To serve
- 20 g unsalted butter, to serve
- 1
Make the dough. Mix the corn flour and sugar in the bowl. Add the warm water gradually, mixing with your fingers, then work in the melted butter and salt. Knead into a soft dough.
- 2
Add the cheese. Knead in the mozzarella and queso fresco in two additions until evenly speckled and smooth; add 1 tbsp water if it feels dry. Cover with the damp towel and rest for 15 minutes.
- 3
Shape. Divide into 8 portions (about 135 g each), roll into balls and pat each into a 10 cm disc about 1.5 cm thick.
- 4
Cook. Heat the griddle over medium-low heat; no oil is needed. Cook in batches for 7-8 minutes per side until deeply golden, with crisp cheese edges, and hot right through.
- 5
Serve. Top each with a little butter and serve straight away.
Storage
Best eaten hot. Refrigerate leftovers within 1 hour for up to 3 days and reheat in a dry pan until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
