Corn Arepas

Corn Arepas

Rated:
Recipe Rating: 3.76927
Serves 8
Arepas, or corn cakes, are popular in South American countries like Venezuela and Colombia where they are typically served warm with meats and stews. They're a perfect accompaniment to chili. 
Ingredients: 
  • 2 1/4 cup gluten-free low-sodium vegetable broth or water
  • 1 tablespoon corn oil or extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 2 cups masa harina
  • 1 teaspoon cumin
  • 1 cup corn kernels
  • 1 tablespoon extra-virgin olive oil
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Method: 
In a saucepan over high heat, bring broth, corn oil and salt to a boil. In a mixing bowl, combine masa harina and cumin. Pour hot liquid over masa and stir until the consistency of a batter. Add corn. Stir until combined. Cover and set aside for 10 minutes.

Divide dough into 8 pieces. Form each into a ball and then press into 1/2-inch-thick patties. 

Heat a griddle pan or cast iron pan with remaining tablespoon oil to medium high heat. Working in batches and taking care not to overcrowd the pan, cook cakes until blackened, 4 to 6 minutes per side. Serve warm.
Nutritional Info: 
Per Serving: Serving size: 1 arepa, 160 calories (45 from fat), 5g total fat, 0.5g saturated fat, 170mg sodium, 28g carbohydrates, (3 g dietary fiber, 1g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.