| fresh Corn Arepas (arepas De Choclo - Venezuela) 4 Medium Ears Of Corn, Or Substitute 1 1/2 Cup Frozen
Corn Kernels (defrosted) Plus 1 Tablespoon Milk
3/4 Cup Cornmeal (for Arepas*)
1 Teaspoon Light Brown Sugar
1/4 Cup Butter, Softened * 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. 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 425 Degree F Oven Until The Arepas Are Lightly Browned And Have Set, About 30 To 40 Minutes. serve Warm With Butter, Cheese Or Guacamole. |
