Arepas de Choclo With Avocado Salad

  • Yield 4 to 6 servings
  • Time 45 minutes
Arepas de Choclo With Avocado Salad

Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Ingredients

For the Arepas:

  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 cup precooked yellow cornmeal, such as masarepa or instant polenta
  • 1 cup quesito or whole-milk ricotta
  • ½ cup grated Manchego or Parmesan (2 ounces)
  • ¼ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt (Diamond Crystal)
  • ¾ cup whole or 2 percent milk
  • 3 tablespoons unsalted butter, melted, plus 3 tablespoons for frying

For the Avocado Salad:

  • 2 medium Hass avocados, pitted, peeled and cubed
  • 2 cups halved cherry tomatoes
  • Juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • ½ cup torn fresh cilantro, for garnish
  • ½ crumbled quesito or queso fresco, for garnish (optional)

Preparation

  1. In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.
  2. While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.
  3. Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Pour about 1/2 cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.
  4. Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.

Adapted from “Colombiana” (HarperCollins, 2021), by Mariana Velásquez

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