Arepa de choclo is the sweet, thick corn arepa of the paisa coffee axis, distinct from the plain savoury arepa de maíz that accompanies every meal. Ground from fresh white corn (choclo) with a little white cheese and sugar, it is griddled until golden and has a soft, almost cake-like interior. The dish belongs to Antioquia, Caldas and Quindío, and is eaten as a snack or with hot chocolate in the late afternoon.
Sweet, golden and slightly crisp on the outside, the interior soft and moist with flecks of melted white cheese, a real corn flavour coming through. Eaten warm with butter, it straddles bread and cake.
Fresh white corn kernels are ground raw with a little milk, grated white cheese, sugar, a little flour to bind and a pinch of salt. The dough is softer and wetter than a savoury arepa dough, so it is shaped into thick discs and cooked slowly on a greased griddle, which sets the outside while the inside stays soft and almost steamed. The sugar helps the surface caramelise.
Variations
A Quindío version adds anise seed. Some cooks stuff the arepa with more cheese before griddling.
On the Palate
Where Arepa de Choclo sits in the Colombian flavor cloud
Ingredients
Serves 6How it's made
6 steps · 20 min
- 16 min
Strip the kernels from 4 ears of fresh white corn and grind them to a coarse paste with 100ml milk.
- 25 min
Work in 100g grated white cheese, 2 tbsp sugar, 2 tbsp flour and a pinch of salt until a soft, slightly sticky dough forms.
Watch outWork it just to a soft, slightly sticky dough — this is meant to be wetter than a savoury arepa, so don't tighten it with more flour.
- 34 min
Divide into 6 portions and shape each into a thick disc about 1.5cm deep.
- 42 min
Heat a greased griddle or pan over medium-low heat.
- 511 min
Cook the arepas 6-8 minutes per side, pressing gently, until golden and cooked through.
Watch outCook slow over medium-low so the sugar-flecked surface caramelises golden while the inside stays soft and almost steamed — high heat scorches it before the middle sets.
- 62 min
Serve warm spread with butter, or alongside hot chocolate.
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