Sweet Corn Arepas

These little golden packets from venezuela are the perfect nod to the southwest. Served with tangy and hot tomatillo salsa and sour cream, this is an intensely flavorful meal and a great alternative to polenta. Early Arepas were simply precooked corn maize and water, but I think the vegetables and buttermilk add a richness and flavor that take these treats to the next level. These can be served as little stuffed sandwiches as indicated below or simply placed as a base for toppings. And while beans and corn are a natural pair for a veg protein, you could also stuff or top these versatile beauties with eggs and drizzle with the tomatillo salsa instead!

Dry ingredients:

1 cup yellow corn meal

1/2 cup of queso fresco (or ricotta, or grated cheese)

½ cup corn (fresh off cob, canned or frozen and then thawed)

1/3 cup chopped scallions

¼ cup cilantro

½ tsp salt (less if the queso fresco is very salty)

Wet ingredients:

½ cup buttermilk (or milk if you don’t have it)

2 tablespoons melted butter

2 tablespoons corn or vegetable oil for cooking

Mix dry ingredients in a bowl and then add the buttermilk and butter and stir to combine. The batter will be quite wet. Let the mixture rest for 15 minutes to allow the corn meal to absorb some of the liquid. It should then make a soft batter that can be formed into soft patties. Due to humidity and variations in different types of corn meal, the batter may be slightly too wet. If after 15 minutes the batter is still too wet to form, add more corn meal a tablespoon at a time and mix in and let sit for 10 more minutes to check again.

Preheat the oil in a non stick skillet on medium high. Form patties about the size and thickness of the palm of your hand. Cook the patties for about 4 minutes a side, or until golden brown on both sides. Remove them from the pan onto a dish with a paper towel on the bottom to absorb any excess oil.

Filling:

1 cup red or black beans (rehydrated and boiled until cooked through if dry, rinsed if from the can)

1 cup corn (fresh off cob, canned or frozen and then thawed)

¼ cup chopped scallions

¼ cup chopped cilantro

2 cloves garlic, minced

Pinch each Salt and pepper

1 tablespoon vegetable oil (corn or canola are ok too)

Over medium heat, cook the garlic and in the oil until fragrant, careful not to let burn. Add the beans and corn with a pinch of salt and pepper, to taste. Stir occasionally until heated through and fragrant from the garlic. Remove from the heat and stir in cilantro and scallions.

To serve: Carefully slice through the Arepa patties like an English muffin and load with the red bean and corn mixture, sour cream or plain, Greek-style, yogurt, a crumble of queso fresco and either a squeeze of lime or some tomatillo salsa.