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Flavorful Stuffed Colombian Arepas de Chócolo Recipe Easy Homemade with Queso Blanco

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A simple and authentic Colombian recipe for stuffed arepas de chócolo made with fresh sweet corn and creamy queso blanco, perfect for brunch or a comforting snack.

Ingredients

Scale
  • 3 cups fresh corn kernels (about 450g)
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons panela sugar (or brown sugar as substitute)
  • ½ teaspoon salt
  • 3 tablespoons butter, softened (about 45g)
  • 1 cup queso blanco, crumbled or cut into small cubes (120g)
  • ¼ cup whole milk (60ml)
  • 2 tablespoons vegetable oil (for cooking)

Instructions

  1. Grate the corn kernels finely using a box grater or food processor to yield about 3 cups (450g) of grated corn. The texture should be moist but not watery. (5 minutes)
  2. In a large bowl, combine 1 cup (120g) all-purpose flour, 2 tablespoons panela sugar, and ½ teaspoon salt. Stir well to distribute evenly. (2 minutes)
  3. Add 3 tablespoons softened butter and ¼ cup (60ml) whole milk to the grated corn. Mix gently to combine. (2 minutes)
  4. Gradually add the dry ingredients to the wet corn mixture. Stir with a spoon or hands until a soft, slightly sticky dough forms. Adjust moisture by adding more milk or flour if needed. (5 minutes)
  5. Divide the dough into 6 equal portions. Flatten each into a 4-inch (10cm) disc about ½ inch (1.25cm) thick. Place small cubes or crumbles of queso blanco in the center of half the discs. Top each with the remaining discs and press edges gently to seal, making stuffed pockets. (10 minutes)
  6. Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium heat. Cook the arepas for 5-6 minutes per side until golden brown and cooked through, with a crisp crust and melted cheese inside. Lower heat if browning too quickly. (12 minutes)
  7. Transfer arepas to a plate lined with paper towels to drain excess oil. Serve warm immediately.

Notes

Use fresh corn for best flavor and texture. If dough cracks when shaping, wet hands slightly. Press edges gently to avoid cheese leakage. Medium heat is key to avoid burning or undercooking. For gluten-free, substitute all-purpose flour with corn flour or masa harina and adjust moisture.

Nutrition

Keywords: arepas de chócolo, Colombian arepas, stuffed arepas, queso blanco, sweet corn arepas, easy arepas recipe, homemade arepas, Colombian street food

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