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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.