Welcome to my kitchen! Today, I will be sharing with you my recipe for Corn and Cheese Griddle Cakes, also known as Arepas. These delicious cakes are a staple in Colombian and Venezuelan cuisine, and I have put my own spin on the classic recipe to create a sweet and salty flavor combination that will have your taste buds dancing.
Made with fresh corn kernels, low-fat milk, and fat-free mozzarella cheese, these cakes are healthy and satisfying. The combination of sweet corn and cheese creates a flavor explosion in your mouth, and the texture is crispy on the outside and soft on the inside.
I have always been a fan of Latin American cuisine, and these arepas are one of my favorite dishes to make. They are perfect for breakfast, lunch or dinner, and can be served with a variety of toppings such as pico de gallo or a simple butter spread.
So, whether you’re looking to try something new or you’re already a fan of arepas, this recipe is sure to please. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you tired of the same old breakfast options? Look no further than these Corn and Cheese Griddle Cakes, also known as Arepas! These cakes are a staple in Latin American cuisine, and for good reason – they’re absolutely delicious!
First of all, these cakes are packed with fresh corn kernels, giving them a sweet and salty flavor that’s hard to resist. Secondly, they’re stuffed with fat-free mozzarella cheese, which melts perfectly in the middle, creating a gooey and savory surprise with every bite. Plus, they’re made with low-fat milk, so you can indulge without the guilt.
But what really sets these cakes apart is their versatility. While they make a fantastic breakfast or brunch option, they’re also great for lunch or dinner. You can top them with pico de gallo for a zesty kick or pair them with a side salad for a light and satisfying meal.
If you’re looking to spice up your breakfast routine or simply want to try something new and exciting, give these Corn and Cheese Griddle Cakes a try. Trust me, they’ll quickly become a new favorite in your kitchen.
Let’s take a closer look at what you’ll need to make these delicious Corn and Cheese Griddle Cakes. This recipe serves 8 and takes about 35 minutes to prepare.
- 3 cups fresh corn kernels (about 4 ears of sweet corn)
- 1 cup low-fat milk
- 1 tablespoon butter
- 1/2 cup fat-free mozzarella cheese, shredded
- 1 1/4 teaspoon salt
- 2 cups yellow cornmeal
- 3 cups water
These simple ingredients come together to create a delicious dish that is perfect for breakfast, lunch, or dinner. The fresh corn kernels add a sweet, crunchy flavor to the cakes, while the cheese provides a delicious salty contrast. The yellow cornmeal adds a hearty texture to the cakes that is sure to satisfy.
The Recipe How-To
Now, it’s time to get cooking! Here is a step-by-step guide on how to make these Corn and Cheese Griddle Cakes (Arepas).
- 2 cups fresh corn kernels (or thawed frozen corn)
- 1 cup low-fat milk
- 1/4 cup butter, melted
- 3/4 cup yellow cornmeal
- 1/2 tsp salt
- 1 cup fat-free mozzarella cheese, shredded
- In a blender, puree 1 cup of the corn kernels with the milk until smooth.
- In a mixing bowl, combine the remaining 1 cup of corn kernels, melted butter, cornmeal, and salt. Add the pureed corn and milk mixture and stir until well combined. Finally, fold in the shredded mozzarella cheese.
- Preheat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measuring cup, pour the batter onto the pan to form 3-4 inch circles.
- Cook the Corn and Cheese Griddle Cakes for 3-4 minutes on each side, or until golden brown and crispy.
- Serve hot with your favorite toppings such as pico de gallo or a dollop of sour cream.
Tips for Perfect Results
- To make these Corn and Cheese Griddle Cakes even more flavorful, try adding in some diced jalapenos or green onions to the batter.
- If you don’t have fresh corn kernels, you can use canned corn or thawed frozen corn instead.
- Be sure to use a non-stick pan or griddle to prevent these corn cakes from sticking.
- To keep these corn cakes low-fat, use fat-free mozzarella cheese.
- For a sweeter version, try adding some honey or sugar to the batter.
- If you’re feeling adventurous, try stuffing these Corn and Cheese Griddle Cakes with additional cheese or other fillings for a delicious variation.
These Corn and Cheese Griddle Cakes (Arepas) are a delicious and easy-to-make dish that’s perfect for breakfast, brunch, or even as a side dish. With their sweet and salty flavor and cheesy goodness, they’re sure to become a new favorite in your kitchen. So, go ahead and give this recipe a try – your taste buds will thank you!
Substitutions and Variations
There are so many ways to customize this corn and cheese griddle cake recipe! Here are some substitutions and variations that you might want to try:
– Cheese: While fat-free mozzarella cheese is used in this recipe, you can substitute it with any cheese of your choice. Cheddar, Monterey Jack, or even feta cheese can add a different flavor and texture to your corn cakes.
– Corn: Fresh corn kernels are used in this recipe, but you can also use frozen or canned corn. If you’re using canned corn, make sure to drain and rinse it before adding it to the batter.
– Milk: Low-fat milk is used in this recipe, but you can use any type of milk, including almond or soy milk, for a dairy-free version.
– Butter: Instead of using butter, you can use margarine or coconut oil for a vegan option.
– Gluten-free: If you are gluten intolerant, substitute the yellow cornmeal with corn flour or cornmeal that is labeled gluten-free.
– Sweet and salty: Add a pinch of sugar to the batter if you prefer a sweeter taste. For a saltier version, add more salt or sprinkle some sea salt on top of the cakes.
– Pico de gallo: Top your corn cakes with pico de gallo or any other salsa for a fresh and flavorful twist.
– Arepas rellenas: Stuff your corn cakes with cheese or any other filling of your choice to make arepas rellenas, a popular Colombian and Venezuelan dish.
These variations and substitutions are just suggestions, feel free to experiment and create your own unique version of these corn and cheese griddle cakes.
Serving and Pairing
These corn and cheese griddle cakes (arepas) are incredibly versatile when it comes to serving and pairing. You can enjoy them as a satisfying breakfast, a quick lunch, or even as a side dish for dinner.
For breakfast, I like to serve them with a side of scrambled eggs and a dollop of fresh pico de gallo. The combination of the creamy cheese filling and the spicy salsa creates a perfect balance of flavors and textures that will leave you feeling satisfied and energized for the rest of the day.
If you’re looking for a quick and easy lunch, try stuffing these corn cakes with shredded chicken or turkey and some sliced avocado. The flavors of the meat and the avocado complement the sweetness of the corn and the tanginess of the cheese, creating a delicious and filling meal that can be enjoyed on the go.
As a side dish for dinner, these arepas go well with grilled chicken, steak, or fish. You can also serve them with a side of black beans and rice, or with some roasted vegetables, such as zucchini, bell peppers, or sweet potatoes. The possibilities are endless!
To enhance the flavors of these corn cakes, I recommend pairing them with a light and refreshing drink, such as a classic mojito, a cold glass of lemonade, or a tropical fruit smoothie. These drinks will complement the sweet and salty flavors of the arepas, leaving your taste buds feeling refreshed and satisfied.
Overall, these corn and cheese griddle cakes (arepas) are a delicious and versatile dish that can be enjoyed any time of the day. With a little creativity, you can pair them with a variety of flavors and ingredients, making them a staple in your meal planning repertoire.
Make-Ahead, Storing and Reheating
These corn and cheese griddle cakes (arepas) are perfect for busy weeknights or even for meal prep. You can make these ahead of time and store them in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm them up in the oven for 10-12 minutes at 350°F or until they are heated through.
If you want to make these griddle cakes in advance, you can also freeze them in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer-safe container or a Ziploc bag. They will keep well in the freezer for up to three months.
When you’re ready to enjoy them, simply reheat them in the oven or toaster oven for 12-15 minutes at 350°F until they are warmed through. These corn and cheese griddle cakes (arepas) are a great option for a quick and easy breakfast, lunch or dinner.
To add some freshness to your reheated arepas, serve them with a side of pico de gallo or a simple salad. You can also top them with avocado, sour cream or your favorite hot sauce for an extra kick of flavor. With these make-ahead, storing and reheating tips, you can enjoy these delicious arepas any time of the day.
Tips for Perfect Results
Here are some tips to help you achieve the perfect corn and cheese griddle cakes (arepas) every time:
1. Fresh corn kernels: Use fresh corn kernels for the best flavor and texture. You can also substitute frozen corn, but make sure to thaw it completely before using.
2. Low-fat milk and butter: To make this recipe more health-conscious, use low-fat milk and butter. This will help reduce the overall fat content of the recipe without sacrificing flavor.
3. Fat-free mozzarella cheese: Use fat-free mozzarella cheese to reduce the amount of fat in the recipe. This will also help keep the griddle cakes (arepas) light and fluffy.
4. Salt: Be sure to add salt to the batter to bring out the flavors of the sweet corn and cheese.
5. Yellow cornmeal: Use yellow cornmeal for the best texture and flavor. White cornmeal can be used as a substitute, but it will not have the same depth of flavor.
6. Medium heat: Cook the griddle cakes (arepas) over medium heat to ensure that they cook through evenly without burning.
7. Cheese stuffed: For a delicious twist on this recipe, try stuffing the griddle cakes (arepas) with cheese. Simply add a small amount of cheese to the center of the batter before cooking.
8. Pico de gallo: Serve with a side of pico de gallo for a fresh, zesty flavor that pairs perfectly with the sweet and salty griddle cakes (arepas).
By following these tips, you can make perfect corn and cheese griddle cakes (arepas) every time. Experiment with different variations and find the perfect combination that suits your taste buds.
In conclusion, this corn and cheese griddle cakes (arepas) recipe is a crowd-pleaser and a perfect addition to your recipe collection. With its delicious combination of fresh corn kernels, low-fat milk, butter, and fat-free mozzarella cheese, it’s a dish that will leave everyone wanting more. Whether you’re looking for a quick and easy breakfast, a satisfying lunch, or a hearty dinner, this recipe is a great option.
Not only is this recipe delicious, but it’s also versatile. You can make substitutions and variations to suit your taste preferences or dietary restrictions. You can serve it with pico de gallo or pair it with your favorite side dishes. You can make it ahead of time, store it, and reheat it for later. With its many options and possibilities, this recipe is sure to become a staple in your kitchen.
Finally, this recipe is a great way to explore different cultures and cuisines. Arepas are a staple food in Latin America, particularly in Colombia and Venezuela. By making this recipe, you can experience the flavors and traditions of these countries and learn more about their culinary heritage. So, don’t wait any longer, grab your ingredients, and get ready to make the best corn and cheese griddle cakes (arepas) you’ve ever had!
Corn and Cheese Griddle Cakes (Arepas) Recipe
- 3/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/2 cup fat free mozzarella cheese, shredded
- 4 teaspoons butter, melted
- 1/2 cup low-fat milk
- 2/3 cup fresh corn kernels, fresh or frozen and thawed
- pico de gallo (optional)
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.