The Arepa de Choclo (pronounced ah-reh-pa deh choh-clow) is made from sweet yellow corn, and is probably one of my favorite arepas! I used to think the word “choclo” sounded like chocolate, but it’s actually the name of a type of sweet corn that grows in Colombia.
Arepas de choclo master the art of sweet and savory. They are typically enjoyed with butter, melted cheese, or in some regions of Colombia, they are topped with sweetened condensed milk. I also love to top mine with maple syrup or hot honey.
Please note that the arepas in this recipe are a fusion of pancakes and arepas de choclo. They are fluffy and light like pancakes, but are sweet, savory, and corn-based like an arepa de choclo.
Click these links to view my vegan arepas or my cheesy arepas.
I hope you enjoy!
What You’ll Need:
- 2 cups of oat milk
- 2 eggs
- 1 ½ cups of frozen sweet corn
- 1 cup of crumbled queso fresco
- 1 cup of precooked white corn meal (I always use P.A.N.)
- 4 tablespoons of brown sugar
- 2 tablespoons of melted butter
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- Olive oil spray
- Optional: sweetened condensed milk, salt flakes
Directions:
- Begin to thaw the corn. I usually take the frozen corn and place it in a bowl of hot water for a few minutes.
- Meanwhile, add the corn meal, sugar, salt, and baking powder into a bowl. Whisk together.
- Once the corn is no longer frozen, place it in a strainer to remove any excess water and rinse it with hot water for a few more seconds.
- Next, add the corn, oat milk, eggs, and melted butter into a nutribullet, ninja, or food processor and blend for 1 minute. You are looking for a liquid consistency where the corn is completely incorporated.
- Pour the wet ingredients into the bowl with dry ingredients. Use a spatula to mix the batter together until it becomes one. Note: after it’s incorporated well, the batter may still have lumps and that’s OK!
- Now, add half of the crumbled queso fresco to the batter and combine well. Set aside.
- Place a nonstick pan on medium/low heat on and let it warm up.
- Once the pan is hot, spray the pan with olive oil spray (or butter) and add ½ cup of batter into the pan. Let the arepa cook for about 5-10 minutes on each side. Note: little bubbles will form in the batter as it cooks and that is normal. Also, be sure to grease the pan after each flip to prevent the arepa from sticking.
- Repeat until you go through all the batter.
- Optional: If you want your arepas to be the same exact size, once the arepas have cooled, you can take a large cup and use it as a stencil for the arepas so that the cutouts are the same exact shape and size.
- Serve with hot honey, maple syrup, sweetened condensed milk then sprinkle with queso fresco and salt flakes
- Yields about 6 big fluffy arepas de choclo
