Rosalita's Arepas Con Queso

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3/4 cup whole milk
• 3 tablespoons unsalted butter
• 1 -2 tablespoon unsalted butter (for frying)
• 1/4 cup buttermilk
• 1 cup frozen corn kernels, thawed
• 1 cup finely ground yellow cornmeal
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup monterey jack cheese, grated
• 6 slices mozzarella cheese (about 6 ounces)

Recipe

• 1 in a medium saucepan, bring the milk to a boil over high heat. (watch closely so it doesn't boil over).
• 2 remove from heat and let sit for a minute. stir in the 3 tbs of butter and the buttermilk. stir until the butter has completely melted. let mixture sit for about 2 minutes.
• 3 pulse the corn kernels in a food processor until just coarse.
• 4 in a large bowl combine corn, cornmeal, sugar, salt, and monterey jack cheese. stir to combine.
• 5 gradually add enough of the hot milk mixture to make a very thick batter.
• 6 heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
• 7 drop about 2 tbs of batter into the skillet for each arepa. (they should be about 3 inches in diameter) cook until underside is golden brown, about 4 minutes, then flip and brown other side.
• 8 when the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. continue filling and cooking the remaining arepas.
• 9 best served hot.