Arepa de Choclo – Colombian Sweet Corn Arepa with Cheese

Colombia’s most beloved street snack: soft, slightly sweet corn arepas stuffed with melted white cheese. The contrast of sweet corn and salty cuajada is absolutely magical — and dangerously addictive.

Ingredients

• 2 cups fresh or frozen sweet corn kernels (thawed)
• 1 cup masarepa
• ¼ cup butter, softened
• 2 tbsp sugar
• 1 tsp salt
• 2 large eggs
• ½ cup whole milk
• 1 cup cuajada cheese (or mozzarella), sliced
• Extra butter for brushing

Step-by-Step Instructions

1. Blend corn kernels in a food processor into a coarse paste. Do not over-blend — keep some texture for the authentic bite.
2. In a bowl, combine the corn paste with masarepa, butter, sugar, salt, eggs, and milk. Mix well until a moist, soft dough forms.
3. Let the dough rest for 10 minutes. It will be softer and slightly sticky — that’s completely normal.
4. Divide into 6 equal portions. Shape each into a thick round disc about ½ inch thick.
5. Cook on your arepa maker (or lightly buttered griddle) for 6–7 minutes per side until deep golden.
6. Open each arepa and insert a slice of cuajada or mozzarella. Close and return to the maker for 1 minute to melt the cheese.
7. Brush generously with butter and serve immediately while warm and gooey.

Pro Tips

• Fresh sweet corn gives the most authentic, vibrant flavor — use it in season.
• Cuajada is traditional, but mozzarella, quesillo, or even brie work beautifully.
• Arepa de choclo is best served immediately — it softens as it cools.
• Drizzle with honey on top for an irresistible sweet-savory combination.