Ecuadorean Arepas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs frozen corn, thawed
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1 tablespoon milk
• 1 cup masa harina
• 2 tablespoons sugar
• 1/3 cup monterey jack cheese, grated
• 3 tablespoons parmigiano-reggiano cheese, grated
• 3 tablespoons queso blanco, grated (or cotija or ricotta salata)
• 1 tablespoon butter (for frying)
• 2 teaspoons oil (for frying)

Recipe

• 1 in a food processor or blender, process the corn, melted butter, egg and milk until pureed.
• 2 add masa harina and sugar and pulse to combine (if you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
• 3 let the mixture stand at room temperature for twenty minutes.
• 4 add the cheese and incorporate them into the batter.
• 5 set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
• 6 drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
• 7 serve immediately, with creme fraiche for dipping.