Arepas de Choclo

Sweet Corn Arepas


Preparation info

  • Difficulty


  • Six

    5 inch arepas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

You would not believe how good these arepas taste just from the list of ingredients. They are not too sweet, they are just perfect. These arepas are from the Andean zone of Colombia, where most of the corn is grown. People stop along highways to buy and enjoy these wonderfully moist, slightly sweet and cheesy corn arepas. They are filled with cheese, baked in brick ovens, and served with butter.


  • 2⅓ cups fresh corn kernels (from about large ears of corn)
  • 1 pound ( cups) white farmer’s cheese*
  • 3 tablespoons melado
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • Oil spray or butter for cooking
  • Butter for serving


  1. Place the corn kernels in a food processor and process for 1 minute. Set aside in a nonreactive bowl.
  2. Grate a little less than ½ pound of the cheese (about 1 cup) and add to the bowl of corn together with the melado, sugar, and salt; mix with a fork.
  3. Spray a 5-inch nonstick pan with cooking oil, or butter it. Heat over medium heat. Pour in ½ cup of the mixture; flatten it with the back of a spoon to form a pancake. Cover and cook for 4 minutes; uncover, cover with a dessert plate, flip over and slide back into the pan to finish cooking another 4 minutes. (The arepa will be very delicate.) Decrease the heat if the arepas are too dark when you turn them.
  4. Slice the rest of the cheese and place on top in the middle of each warm arepa.
  5. Serve warm with butter on the side.