Ingredients
Scale
- 2 cups fresh green corn kernels (or frozen, thawed & drained)
- 1 cup cornmeal (precooked)
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 cup water (or as needed)
- 2 tbsp neutral oil (plus extra for cooking)
- Filling:
- 1/2 cup ají de verde (or green salsa, blended)
- 1/4 cup queso fresco, crumbled
- Fresh cilantro for garnish
Instructions
- Process green corn kernels in a blender until smooth. Add cornmeal, cilantro, lime zest, lime juice, salt, and water. Blend until a thick, cohesive dough forms (add more water if too dry).
- Divide dough into 8 equal portions. Roll each into a ball, then flatten slightly.
- Make a well in center of each flattened dough. Add 1 tbsp ají de verde and 1 tsp queso fresco. Fold dough over and sealedges by pressing gently.
- Flatten again into 3/4-inch-thick patties. Brush both sides lightly with oil.
- Cook on a hot skillet over medium heat for 4–5 minutes per side, until golden and crisp. Add a bit more oil if needed.
- Serve warm, garnished with extra cilantro and lime wedges.
Notes
- For vegan option, omit queso fresco or substitute with almond-based queso.
- Aji de verde can be substituted with spinach and jalapeño salsa, or store-bought green salsa (mild or spicy).
- Dough should be moist but not sticky; if too wet, add a touch more cornmeal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Colombian-inspired, Enchanto fusion
- Diet: Vegetarian (vegan option available)
Nutrition
- Serving Size: 2 arepas
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
