Arepas: Arepas de Choclo

Directions

1. 1
   Defrost the corn by placing it in a colander and rinsing it under cold water.
2. 2
   Drain well and set aside for about 10 minutes.
3. 3
   Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste.
4. 4
   Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter.
5. 5
   Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat.
6. 6
   Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten.
7. 7
   Spread the batter into a 3 to 4-inch circle.
8. 8
   Cook arepas for about 8 minutes or until the bottom is golden brown.
9. 9
   Flip arepa and cook for an additional 4 to 5 minutes until crisp.
10. 10
    Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary.
11. 11
    With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm.
12. 12
    Lay 1 slice mozzarella cheese over cut out arepa.
13. 13
    Top with another cut out arepa to create a sandwich.