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
cups fresh corn kernels OR
cups cooked cream-style corn
cup milk or half and half
3/4 to 1
cups masa harina
teaspoon Lawry's seasoned salt (see note)
Neutral oil, for frying
- In a mixing bowl, combine corn, egg, milk and seasoned salt. Stir to mix.
- Add enough masa harina to make a thick dough. Think sugar cookie dough in consistency.
- Heat 3 tablespoons or so of oil in a skillet over medium high heat.
- Scoop up about 1/4 cup of arepa mixture, make a ball, and flatten in your palms to about 1/4 inch thick.
- Fry on both sides until golden, and drain on paper towels on a rack.
- 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!
- This recipe was entered in the contest for Your Best Corn off the Cob