Arepas de Choclo With Avocado Salad

Made these last night and although I reduced the amount of sugar to 2 tablespoons instead of 3, they were still a bit too sweet form my taste. Next time I will reduce the sugar to 1 T and add more cheese to make it a bit more savory. Topped them with a slice of ham and a fried egg. Breakfast for dinner!

Could you make the arepa batter in advance, and how long would it keep in the fridge?

Used lime juice instead of lemon, added a seeded jalapeño to the batter. Divine.

When making arpeas I prefer Donarepa brand masarepa which is a finer grind than the one mentioned. I sometimes mix the yellow and white masarepa. I also use an electric arpea maker which makes 4 arpeas at a time (ones which make 8 or more are avaliable. They are best when served right away.

Has anyone tried these with regular cornmeal? I don't want to buy one ingredient for one dish that will languish in my pantry until expiration.

I’ve had it keep for a couple of days, with Pan Arepa being the flour product used

Colombiano can be compared to Mexican Queso Fresco, and is made by simply processing the curds of cow’s milk. The result is a creamy, soft and white cheese. We Colombians love our Quesito and it is widely used in Colombian cuisine. You will often find it in Colombian recipes, as a side dish for Colombian desserts, and as an arepa topping for a traditional every day breakfast. https://www.mycolombianrecipes.com/quesito-colombiano-colombian-fresh-cheese/

Followed recipe carefully but made them too thick. So it was more mushy than crispy. The Back of Mesarepas flour says make arepas a half inch thick which is a better guideline. Salsa terrific.

For GF I’d suggest chickpea (gram) flour. Perfect for this kind of dish

Instant polenta, like instant rice, is parcooked and then dried so that it cooks up faster at home. If you can't find masarepa, that's what you're seeking as a replacement.

These turned out great (after adding a few more splashes of milk to hold the batter together) -- much more successful than any other arepa recipe I've tried, and the best I've had since visiting Bogota. Note: they were not done after cooking 2-3 minutes on each side. Mine took much longer, but they were worth the wait!

The worst day of my life was the day my Dad died. The second worst? The day I realized he took all his recipes, including the one for arepas, to his grave. I'll definitely try this recipe!

to the person asking if you can make it in advance - might lose some rise from your baking powder (1 bit when liquid hits it, another when heat hits it)... but should be ok (not optimal) if you do so. Maybe a couple hours. I personally, would not do it more in advance than that.

DELICIOUS. Added no sugar, per other reviews and because I thought the corn would be enough, and I was right. Added an extra avocado to go with the extra juice in my lemon. So much that could be done with the arepas I make in the future: smoked paprika, green onions, cilantro, serve with black beans….

I don't believe there's any yeast in baking powder. Yeast is a living organism and its breathing is how/why it makes things rise. Baking powder is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.