Ingredients for Ecuadorean Arepas
- 1 cup frozen corn
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1/2 cup masa harina
- 1 tablespoon sugar
- 1 cup shredded Monterey jack cheese
- Parmigiano Reggiano Cheese
- 1 cup shredded queso blanco
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- Salt
- Fresh ground pepper
- A dollop of crème fraîche
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How to Make Ecuadorean Arepas
- In a food processor or blender, combine the cooked corn, melted butter, egg, and milk. Process until completely pureed and smooth.
- Add the masa harina and sugar to the pureed mixture. Pulse until just combined. Do not overmix.
- Let the batter rest at room temperature for 20 minutes. This allows the masa harina to hydrate and the flavors to meld.
- Gently fold in the shredded cheese until evenly distributed throughout the batter.
- Heat a large skillet or griddle over medium heat. Add the 2 tablespoons of butter and 1 tablespoon of oil. Cook until the butter melts and the foam subsides.
- Drop heaping tablespoons of batter onto the hot skillet, leaving some space between each arepa. Flatten slightly with a spatula.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully when the edges begin to set and the bottom is lightly browned.
- Serve the arepas immediately. Top with a dollop of crème fraîche, salt, and pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
10g
Carbs
3g
