Corn Arepas
Serves 8
Time 35 min
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.
Special Diets:
Ingredients
- 2 1/4 cups 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
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: 1 arepa, 160 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 28g carbohydrates (3g dietary fiber, 1g sugar), 3g protein.
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.
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Ingredients
- 2 1/4 cups 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