Arepas de Choclo (Colombian Corn Cakes)

This a traditional Colombian dish that you can find in fancy restaurants menus, is a popular street food and they are also made at home. They can be eaten as a snack or breakfast with butter and cheese.

Colombian Arepas de Choclo or Chócolo are absolutely my favorite arepas. I would eat them every day if I could. These traditional and popular Arepas from the Andean region of Colombia are the perfect breakfast or afternoon snack served with a hot cup of coffee or hot chocolate.

Ingredients You'll Need

The printable recipe card with exact amounts and cooking directions to make these Colombian arepas de choclo is below. Corn: You need fresh corn to make this recipe.

Butter: To cook and serve the arepas. Sugar: Add a lithe sweetness to these corn arepas.

Salt: Balance the corn flavor and sugar.

Cooking Tips

These Arepas de Choclo or Chócolo can be a little tricky to make but I have a tip that can help make the preparation relatively easy, and of course the more you make them the better you become at getting them just right. I like to start cooking them on top of the stove and finish them in the oven, this will help prevent them from breaking up.

And, it is very important to use very fresh corn for this recipe. If the batter is too thin just add a couple of tablespoons of corn meal or masarepa.

If you decide to do the whole process on the stove top, be sure the pan it is well heated. Since the arepas are pretty delicate, you have to be careful when turning them.

How to Serve

Arepas de Chocolo are usually served with butter and Colombian quesito.

Here in the United States you can use Queso fresco or white cheese

How to Make Arepas de Chocolo

Place all the ingredients in a blender, except the butter and blend until a thick batter is just formed.

- Melt the butter in a large cast iron skillet or griddle, over medium heat. - Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make an arepa.

- Cook, until the undersides are golden brown, about 3 minutes. Flip with a spatula and cook about 3 minutes more on the second side.

- If you want to finish in the oven: Cook, until the undersides are golden brown, about 2 minutes. Place pan into oven and broil for 3 to 4 minutes, until lightly brown.

- Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve with butter and white cheese on top.

Arepas de Choclo Recipe (Colombian Corn Cakes)

- 5 cups fresh corn kernels

- 3 tablespoons unsalted butter plus more as needed - Queso fresco or white cheese to serve

- Place all the ingredients in a blender, except the butter and blend until a thick batter is just formed. - Melt the butter in a large cast iron skillet or griddle, over medium heat. - Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make an arepa.

- Cook, until the undersides are golden brown, about 3 minutes. Flip with a spatula and cook about 3 minutes more on the second side. - If you want to finish in the oven: Cook, until the undersides are golden brown, about 2 minutes.

Place pan into oven and broil for 3 to 4 minutes, until lightly brown. - Serve immediately or transfer to a platter and cover loosely with foil to keep warm.

Repeat with the remaining batter, adding more butter to the skillet as needed. Serve with butter and white cheese on top.