Recipe: Arepas

makes about a dozen arepas

1 cup white or yellow cornmeal, finely ground

1/2 teaspoon salt

1 cup milk

2 tablespoons butter

1/2 cup fresh or thawed frozen sweet corn kernels

3 tablespoons extra-virgin olive oil or chicken fat

Combine:

1/4 cup chopped scallion

1/4 cup chopped fresh cilantro

1/2 cup crumbled queso fresco

1 small serrano or jalapeño pepper, seeded and minced

For serving:

Cooked black beans (See Frijoles de olla)

Sour cream

1. Put cornmeal in a large bowl with salt. 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 the cornmeal until a thick batter is formed. Fold in the corn kernels.

2. 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.)

3. Heat oil in a comal or 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. Fill each with the herb-cheese-chili mix. Serve with black beans and sour cream, if desired.

Adapted from a recipe by Mark Bittman of the New York Times