Arepas

Directions

1. 1
   Dump the cornmeal into a mixing bowl.
2. 2
   Set aside.
3. 3
   Combine the water, sugar, salt, and butter in a small saucepan and bring to a boil.
4. 4
   Pour it into the cornmeal and mix well.
5. 5
   Chop the corn kernels just a bit, and then mix them into the dough.
6. 6
   Let the dough rest for 15 minutes.
7. 7
   Divide the dough into 12 equal portions and flatten each one out with your hands into a 4- to 5-inch disk.
8. 8
   Lay the disks out on a piece of waxed or parchment paper.
9. 9
   Slap the sliced mozzarella evenly on top of 6 of them, and cover each with one of the remaining disks to make a sandwich.
10. 10
    Heat 2 tablespoons of the oil in a cast-iron skillet set over medium heat.
11. 11
    Slip a couple of arepas into the pan.
12. 12
    Cook about 2 minutes, til golden brown.
13. 13
    Flip and cook about 2 minutes on the other side.
14. 14
    Flip back to the first side and cook 1 minute longer; then flip one last time and cook the second side til well browned around the edges.
15. 15
    Let them sit a couple of minutes before cutting each one into 4 wedges.
16. 16
    Finish cooking and cutting the remaining arepas in the same way, adding more oil to the pan if needed.
17. 17
    Grab a platter or individual plates, arrange the arepa wedges around a bowl of salsa, and dig in.