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LOCATION: Recipes >> Mexican >> Arepas 05

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FRESH CORN AREPAS
(Arepas de Choclo - Venezuela)

4 medium ears corn or substitute 1 1/2 cups frozen corn kernels plus 1 T. milk
3/4 C. cornmeal
1 tsp. light brown sugar
1/4 C. butter, softened

If using fresh ears of corn, cut kernels from the cobs with a knife
or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving
the extra for another use, and coarsely grind in a meat grinder or
food processor. Pour the ground corn and its liquid into a large
mixing bowl. If using defrosted corn kernels, coarsely grind in a
meat grinder or food processor, then place the ground kernels in
a large mixing bowl and ad the 1 tablespoon milk.

Stir cornmeal and brown sugar into the ground kernels and their
liquid. Mix in the butter thoroughly and stir the batter until it
is smooth. Spoon 1/3 cup batter into the lightly buttered cups of
a standard muffin pan (2 3/4 inches wide at the top). Bake in a
preheated 425F oven until the arepas are lightly browned and have
set, about 30 to 40 minutes. Serve warm with butter, cheese or
Guacamole.

Note: Brands of areparina, such as Goya, Iberia and Pan, are sold
in South American markets in the United States. Extra-fine yellow
cornmeal may be substituted.

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