Corn Arepas
4

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. This updated version gains extra flavor from cumin and vegetable broth and texture from corn.

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    Ingredients: 
    • 2 1/4 cups gluten-free vegetable broth or water
    • 1 tablespoon corn oil or olive oil
    • 1/4 teaspoon salt
    • 2 cups masa harina
    • 1 teaspoon cumin
    • 1 cup fresh cooked or canned white corn
    • 1 tablespoon olive oil
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    Method: 

    In a saucepan over high heat, bring 2 1/4 cups broth, oil, and salt to a boil. In a mixing bowl, combine masa harina and cumin. Pour liquid over masa and stir until the consistency of a batter. Add corn. Stir until combined.

    Cover and set aside for ten minutes.

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

    Grease a griddle pan or cast iron pan with remaining tablespoon oil and heat pan to medium high heat until hot.

    Working in batches and taking care not to overcrowd the pan, cook cakes until blackened, about 4 to 6 minutes per side.

    Serve warm.

    Nutritional Info: 
    Per Serving:Serving size: 1 patty, 160 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 28g carbohydrate (3g 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.

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