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Corn Arepa


  • 1 cup of shelled corncob that is very fresh (to know that the corncob is fresh, prick a grain, if it comes out milk is the one you should choose for the preparation).
  • 1 glass of brandy or whiskey
  • 1 tablespoon sugar
  • ½ cup milk
  • 2 pinches of salt
  • 2 slices of mozzarella cheese
  • For each arepa 1 slice of mozzarella cheese
  • Coastal whey to accompany


Blend the ingredients in a blender or food processor until the 2 slices of mozzarella cheese. While they are integrating, heat a frying pan with a knob of butter or a little oil.

The pan should be very hot when you begin to pour the mixture into each arepa.

Our suggestion is to guide you for the quantities with an ice cream scoop. If you want small arepas use one measure, if you want a larger arepa use two measures.

You will know you can flip it when the edges are golden brown. As soon as you turn it over, add a slice of mozzarella cheese. Wait 1 minute and fold in half. Let it finish cooking and serve with the option of spreading some coastal whey.

If you are not in Colombia you can substitute the coastal whey with sour cream and a little salt.

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