Ecuadorean Arepas

Ecuadorean Arepas

Time: 50 mins

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)

Directions

• 1 In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
• 2 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).
• 3 Let the mixture stand at room temperature for twenty minutes.
• 4 Add the cheese and incorporate them into the batter.
• 5 Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
• 6 Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
• 7 Serve immediately, with creme fraiche for dipping.