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Fresh Corn Arepas (Arepas de Choclo - Venezuela)
4 medium ears of corn, or substitute 1 1/2 cup frozen
corn kernels (defrosted) plus 1 tablespoon milk
3/4 cup cornmeal (for arepas*)
1 teaspoon light brown sugar
1/4 cup butter, softened
* Brands of areparina, such as Goya, Iberia and Pan, are sold in South American markets in the United States. Extra-fine yellow cornmeal may be substituted.
If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor. Pour the ground corn and its liquid into a large mixing bowl. If using defrosted corn kernels, coarsely grind in a meat grinder or food processor, then place the ground kernels in a large mixing bowl and ad the 1 tablespoon milk.
Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in the butter thoroughly and stir the batter until it is smooth. Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin pan (2 3/4 inches wide at the top). Bake in a preheated 425 degree F oven until the arepas are lightly browned and have set, about 30 to 40 minutes.
Serve warm with butter, cheese or guacamole.
