Today’s guest post comes from Kelly of Eat Make Read, a blog I’ve been loving for more than a year now! In addition to her clean layout and beautifully photographed posts, Kelly has a knack for picking recipes I want to try (case in point: apple chips, orange coconut silver dollar pancakes, homemade ketchup). I am so happy to be able to feature her here today!


Hi there! I’m kelly of eatmakeread. I’m thrilled to be guest posting for Shannalee. I’m also pretty excited about this recipe for arepas. One of my favorite weekly activities is going to my local farmers market and seeing all the lovely fruits and vegetables local farmers have grown. I am constantly amazed at how incredible and varied produce can be. Lately I’ve been really into corn… cornbread, corn cakes, corn pudding, you name it, I want it. So when Mark Bittman wrote about arepas a few weeks ago, you can bet I got busy whipping up a batch.


These arepas are a great recipe to make after a long day at work because they’re easy to make, super fresh and oh-so-delicious, plus chances are you’ll have leftovers for the next days lunch. Simply make the batter, let it sit for about 15 minutes (may I recommend sitting down with a glass of wine and relaxing), and then you’re ready to go.


Now, Mr. Bittman recommends making little patties and then frying them up. Call me lazy, but I just prefer to scoop about 1/4 cup of the batter into the pan. Let those little patties fry up for a few minutes, flip them and let them cook a bit more until they’re nice and golden. Pretty soon you’ll have yourself a plate of golden patties ready to be devoured.

You can simply eat them as is, top them with salsa or cut them in half and fill them with cheese or beans or whatever your heart desires. My favorite way to eat them is paired with some homemade tomatillo salsa, either sandwiched inside or just spooned over top. They are crispy on the outside, warm and fluffy on the inside and peppered with bits of corn, jalepeño and cheese. Arepas are the perfect way to celebrate the end of summer.

arepas with corn and cheese
from Mark Bittman at the New York Times
makes 8-12 arepas

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional.

Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 11 Comments

  1. The Duo Dishes

    Oh! Must have one of these now. They look delicious, and that is compounded of course by all the sweet corn and salty cheese.

  2. Suzanne

    these look beyond delicious ……if I could eat the photo I would….

  3. Sues

    I love Mark Bittman! And this looks amazing :)

  4. sippitysup

    Arepas reminds me a great trip to the islands off the coast of Venezuela. One of the best memories in my brain. Thanks GREG

  5. jessiev

    YUM. i’d eat the photo, too. time to get some corn. thanks!

  6. Pingback: eat make read » mr. bittman’s arepas + food loves writing

  7. kellypea

    Haven’t heard of these yummy little things before but LOVE the flavor combo. Easy, too ; )

  8. Amanda Mae

    mmmmmmm!! I’m going to make these! … tonight maybe.

  9. maggie

    Yum, I’ve never made these and now I’m dying to—perfect use for the last of the fresh corn! Bookmarking right away.

  10. Shannalee

    Kelly, Thanks again for posting this here. I think you’ve really hit on something, and man, I wish I still had my fresh corn around!

  11. this must be the place blog

    I literally have been staring at the all day. I mus make this! a perfect savory gluten free cake. Love that!!! thanks sooo much for sharing.

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