Best 4 Corn And Cheese Arepas Recipes

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Arepas, a delectable and versatile Venezuelan dish, are made from finely ground cornmeal and cooked until golden brown. They can be stuffed with a variety of fillings, making them a perfect vessel for savory and flavorful combinations. Our collection of corn and cheese arepa recipes offers a tantalizing array of options, each bursting with distinct flavors and textures.

The Classic Corn and Cheese Arepas recipe stays true to the traditional Venezuelan flavors, featuring a simple combination of sweet corn, creamy cheese, and a hint of garlic. For those who crave a spicy kick, the Spicy Corn and Cheese Arepas recipe adds a zesty blend of chili peppers and cumin, creating a fiery and irresistible filling.

If you're looking for a vegetarian option, the Black Bean and Corn Arepas recipe combines hearty black beans with sweet corn and tangy cheese, resulting in a protein-packed and flavorful treat. And for a unique twist, the Poblano and Corn Arepas recipe incorporates roasted poblano peppers, adding a smoky and slightly sweet flavor dimension to the classic corn and cheese filling.

No matter your preference, our corn and cheese arepa recipes have something for everyone. Whether you prefer classic flavors or crave a spicy kick, a vegetarian option or a unique twist, these recipes guarantee a delightful and authentic Venezuelan culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

COLOMBIAN CORN AND CHEESE AREPAS



Colombian Corn and Cheese Arepas image

Provided by Julia Moskin

Categories     appetizer, side dish

Time 1h

Yield 11 large arepas

Number Of Ingredients 6

3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
8 ounces aged cow's-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
1 1/2 teaspoons salt

Steps:

  • Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
  • One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
  • Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
  • Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 727 milligrams, Sugar 3 grams, TransFat 1 gram

CORN AND CHEESE GRIDDLE CAKES (AREPAS)



Corn and Cheese Griddle Cakes (Arepas) image

These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!

Provided by Nif_H

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup fat free mozzarella cheese, shredded
4 teaspoons butter, melted
1/2 cup low-fat milk
2/3 cup fresh corn kernels, fresh or frozen and thawed
pico de gallo (optional)

Steps:

  • Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
  • Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
  • Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.

Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5

AREPAS WITH CHEESE AND CORN



Arepas With Cheese and Corn image

Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles for baking them; you might try a waffle iron. Make sure you buy whole-grain cornmeal, which is usually stone ground.

Provided by Mark Bittman

Categories     dinner, lunch, appetizer, main course

Time 45m

Yield 8 to 12 arepas

Number Of Ingredients 11

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

Steps:

  • Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
  • Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
  • Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams

CORN AND CHEESE AREPAS



Corn and Cheese Arepas image

Categories     Cake     Cheese     Dairy     Side     Sauté     Quick & Easy     Cornmeal     Corn     Winter     Grill/Barbecue     Monterey Jack     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 24

Number Of Ingredients 6

3/4 cup yellow cornmeal
1/3 cup grated Monterey Jack cheese
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
3/4 cup (about) boiling water
2/3 cup frozen corn kernels, thawed

Steps:

  • Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
  • Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.

Tips:

  • Use fresh corn. Fresh corn has a sweeter flavor and a more tender texture than frozen or canned corn. If you can, buy corn on the cob and remove the kernels yourself.
  • Grate the cheese finely. This will help it melt evenly throughout the arepas.
  • Don't overmix the dough. Overmixing will make the arepas tough.
  • Cook the arepas over medium heat. This will help them cook evenly without burning.
  • Serve the arepas immediately. They are best when they are hot and fresh.

Conclusion:

Corn and cheese arepas are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a quick weeknight meal or a fun weekend brunch. With a few simple ingredients, you can create a tasty and satisfying meal that the whole family will love. So next time you're looking for a new recipe to try, give corn and cheese arepas a try. You won't be disappointed!

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