Golden Corn and Cheese Arepas with Fresh Herbs and Jalapeño
These Venezuelan-inspired corn cakes combine sweet kernels, melted cheddar, and fresh herbs in a crispy-outside, tender-inside arepa. The cornmeal base gets enriched with warm milk and butter, while scallions, cilantro, and jalapeño add bright, zesty notes. Perfect as appetizers, side dishes, or light meals, these arepas can be topped simply with sour cream or split and stuffed with your favorite fillings like black beans, shredded meat, or guacamole for a more substantial dish.
Ingredients
Instructions
- 1
Combine cornmeal, salt, and cheese in a large bowl and set aside
- 2
Heat milk in a small saucepan over medium heat until steaming
- 3
Add butter to hot milk and stir until melted, then remove from heat
- 4
Pour milk mixture into cornmeal mixture and stir until thick batter forms
- 5
Fold in corn kernels, scallions, cilantro, and jalapeño
- 6
Let batter rest for 15 minutes until it forms a soft dough
- 7
Form dough into 3 to 4-inch balls and flatten into discs with hands
- 8
Cover and refrigerate for a few hours
- 9
Heat oil in a large skillet over medium heat
- 10
Cook arepas in batches for 5 minutes on first side until golden brown
- 11
Flip and cook for another 2 to 3 minutes
- 12
Transfer to paper towel-lined plate to drain and serve warm
Tips
Let the batter rest the full 15 minutes to allow cornmeal to hydrate properly and form the right texture.
Refrigerating the formed arepas helps them hold their shape during cooking and prevents cracking.
Don't overcrowd the skillet when cooking - work in batches for even browning and proper heat distribution.
Good to Know
Store cooked arepas in refrigerator for up to 3 days in airtight container. Reheat in skillet or toaster oven until warmed through.
Form and refrigerate uncooked arepas up to 24 hours ahead. Cook directly from refrigerated state, adding 1-2 extra minutes if needed.
Serve immediately while warm and crispy. Offer toppings like sour cream, salsa, or guacamole on the side.
Common Mistakes
Don't skip the resting time or arepas may crack during cooking
Avoid making them too thick or centers won't cook through properly
Don't cook on too high heat to prevent burning before centers are done
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these arepas gluten-free?
These arepas are naturally gluten-free since they're made with cornmeal, not wheat flour. Just ensure your cornmeal is certified gluten-free if cross-contamination is a concern.
What if I don't have fresh corn kernels?
Frozen corn kernels work perfectly - just thaw and pat dry first. Canned corn is also fine, though drain well and rinse to remove excess sodium.
How long will leftover arepas keep?
Cooked arepas keep in the refrigerator for up to 3 days. Reheat in a dry skillet or toaster oven to restore crispiness before serving.