Arepas de Choclo With Avocado Salad
- Yield 4 to 6 servings
- Time 45 minutes
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
- 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.
- 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.
- 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.
- Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.