Arepas

By • July 29, 2011 • 3 Comments

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Author Notes: Think of it as a tortilla with benefits, the benefits being a lovely, chewy corn kernels throughout, plus a wonderful "corny" taste from the masa harina. I serve them as bread with lots of meals that involve barbecue, and they are little short of wonderful the morning after, topped with an over easy egg and some grated cheese, with a couple of strips of good bacon on the side. You can also use them as sandwich bread for ham or barbecue, if you're inclined. Or spread them with honey or jam and eat them for a snack. Or....or...or....Kayb

Serves 4-6

  • 2 cups fresh corn kernels OR
  • 2 cups cooked cream-style corn
  • 1 egg
  • 1/4 cup milk or half and half
  • 3/4 to 1 cups masa harina
  • 1/2 teaspoon Lawry's seasoned salt (see note)
  • Neutral oil, for frying
  1. In a mixing bowl, combine corn, egg, milk and seasoned salt. Stir to mix.
  2. Add enough masa harina to make a thick dough. Think sugar cookie dough in consistency.
  3. Heat 3 tablespoons or so of oil in a skillet over medium high heat.
  4. Scoop up about 1/4 cup of arepa mixture, make a ball, and flatten in your palms to about 1/4 inch thick.
  5. Fry on both sides until golden, and drain on paper towels on a rack.
  6. NOTE: Lawry's Seasoned Salt is my go-to seasoning. It has salt, celery powder and paprika that I can identify, and I'm not certain what else. If you prefer to come up with your own seasoning blends, season these however best works for you!
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over 3 years ago darrel3000

I Love Arepas! can't wait to try htis recipe. thanks Kay.

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over 3 years ago lapadia

These sound and look yummy!

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over 3 years ago mpittsm

Wow, never thought to make the arepa masa from scratch! I always buy the pre-made stuff where you just add water. I'll def try making it by hand now with this recipe. Thanks for sharing!