Ecuadorian Corncakes with Cheese
Delight in the rich flavors of Ecuador with these delectable corncakes, known as arepas, which are a beloved snack or light lunch option. Made with a blend of sweet corn, buttery goodness, and an assortment of melted cheeses, these corncakes have a crispy exterior while remaining soft and flavorful inside. Traditionally served with a dollop of luscious creme fraiche and a sprinkle of salt and pepper, every bite is a heavenly treat that transports you to the sunny streets of Bolivar. Perfect for gatherings or as a simple yet satisfying meal on their own.
25
Servings
88
Calories
11
Ingredients
Ingredients
Frozen corn
1 1/2 lbs (thawed)
Unsalted butter
4 tablespoons (melted and cooled)
Large egg
1 (beaten)
Milk
1 tablespoon (none)
Masa harina
1 cup (none)
Sugar
2 tablespoons (none)
Monterey Jack cheese
1/3 cup (grated)
Parmigiano-Reggiano cheese
3 tablespoons (grated)
Queso Blanco
3 tablespoons (grated (or cotija or ricotta salata))
Butter (for frying)
1 tablespoon (none)
Oil (for frying)
2 teaspoons (none)
Instructions
1
In a food processor or blender, combine the thawed corn, melted butter, beaten egg, and milk. Blend until you achieve a smooth puree.
2
Add the masa harina and sugar to the corn mixture, pulsing to combine well. If using a blender, transfer the mixture to a large bowl before adding the dry ingredients, then mix until well combined.
3
Allow the mixture to rest at room temperature for about 20 minutes to allow the flavors to meld.
4
Stir in the grated cheeses until evenly distributed throughout the batter.
5
Heat a large skillet or griddle over medium heat, adding the butter and oil. Wait until the butter has melted and the foam subsides, indicating the pan is ready.
6
Using a heaping tablespoon, drop portions of the batter onto the skillet. Cook for 3 to 4 minutes on each side, gently flattening the cakes after flipping them to ensure even cooking.
7
Once golden brown and crispy, remove the corncakes from the skillet, and serve immediately with a side of creme fraiche for dipping.
Nutrition Information
4.6g
Fat
9.6g
Carbs
2.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are these Ecuadorian corncakes called?
They are traditionally known as arepas.
How many servings does this recipe make?
This recipe yields approximately 25 servings.
What type of corn is used in this recipe?
The recipe calls for 1 1/2 lbs of frozen corn that has been thawed.
How much butter is used in the batter?
The batter requires 4 tablespoons of unsalted butter, melted and cooled.
Does this recipe require eggs?
Yes, one large beaten egg is used in the mixture.
How much milk is needed?
The recipe requires 1 tablespoon of milk.
What type of flour is used?
One cup of masa harina is used to bind the ingredients.
How much sugar is added to the corncakes?
The recipe includes 2 tablespoons of sugar.
What are the three types of cheese used?
The cheeses used are Monterey Jack, Parmigiano-Reggiano, and Queso Blanco.
What can I substitute for Queso Blanco?
You can substitute Queso Blanco with cotija or ricotta salata.
How many calories are in one corncake?
Each serving contains approximately 88 calories.
How much fat is in a single serving?
There are 4.6 grams of fat per serving.
How many carbohydrates are in each corncake?
Each corncake has 9.6 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 2.8 grams of protein.
How do I prepare the corn for the batter?
Combine the thawed corn with butter, egg, and milk in a food processor or blender and blend until smooth.
When do I add the masa harina?
Add the masa harina and sugar after blending the corn mixture into a puree.
How long should the batter rest?
The mixture should rest at room temperature for about 20 minutes.
When is the cheese added to the mixture?
Stir in the grated cheeses after the 20-minute resting period.
What is used to fry the corncakes?
Use a combination of 1 tablespoon of butter and 2 teaspoons of oil for frying.
What heat setting should be used for cooking?
Cook the corncakes over medium heat using a large skillet or griddle.
How much batter should be used for each cake?
Use a heaping tablespoon to drop portions of the batter onto the skillet.
How long should each side cook?
Cook each side for 3 to 4 minutes until golden brown.
Should the corncakes be flattened while cooking?
Yes, gently flatten the cakes after flipping them to ensure even cooking.
What is the final texture of the corncakes?
They have a crispy exterior and a soft, flavorful interior.
What is the recommended serving suggestion?
Serve them immediately with a side of creme fraiche for dipping.
Can I use a blender if I don't have a food processor?
Yes, you can use a blender to achieve the smooth puree required.
How do I know the pan is ready for frying?
The pan is ready when the butter has melted and the foam subsides.
What city is associated with these corncakes?
The description mentions the sunny streets of Bolivar.
Is this recipe considered a main meal?
It is described as a beloved snack or a light lunch option.
What are the primary flavors of this dish?
The dish features sweet corn, buttery notes, and a variety of melted cheeses.