A delightful twist on traditional arepas, these golden corn arepas are enriched with cheese and a touch of sweetness, making them perfect for any meal.
Grind the yellow cornmeal in a food processor until fine.
Grinding the cornmeal ensures a smoother dough texture.
Combine the ground cornmeal, salt, and shredded cheddar cheese in a large bowl.
Mix thoroughly to evenly distribute the cheese.
Heat the milk in a saucepan over medium heat until it simmers, then stir in the butter until melted.
Avoid boiling the milk to prevent scorching.
Pour the milk mixture into the cornmeal mixture and stir to form a thick batter.
Mix gently to avoid overworking the dough.
Fold in the sweet corn kernels and let the batter rest for 15 minutes.
Resting allows the cornmeal to absorb the liquid, making the dough easier to handle.
Shape the dough into 1-inch balls and flatten into 1/4-inch thick disks.
Use slightly wet hands to prevent sticking.
Heat the vegetable oil in a skillet over medium heat and cook the arepas until golden brown, about 5 minutes per side.
Cook in batches to avoid overcrowding the skillet.
Serve the arepas hot with your favorite toppings or sides.
Serve with butter, sour cream, or avocado for added flavor.
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