by Kayb
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Kayb's Notes:
Expand2 cups fresh corn kernels OR Ask a question about this ingredient
2 cups cooked cream-style corn Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/4 cup milk or half and half Ask a question about this ingredient
3/4 to 1 cups masa harina Ask a question about this ingredient
1/2 teaspoon Lawry's seasoned salt (see note) Ask a question about this ingredient
Neutral oil, for frying Ask a question about this ingredient
In a mixing bowl, combine corn, egg, milk and seasoned salt. Stir to mix.
Ask a question about this stepAdd enough masa harina to make a thick dough. Think sugar cookie dough in consistency.
Ask a question about this stepHeat 3 tablespoons or so of oil in a skillet over medium high heat.
Ask a question about this stepScoop up about 1/4 cup of arepa mixture, make a ball, and flatten in your palms to about 1/4 inch thick.
Ask a question about this stepFry on both sides until golden, and drain on paper towels on a rack.
Ask a question about this stepNOTE: Lawry's Seasoned Salt is my go-to seasoning. It has salt, celery powder and paprika that I can identify, and I'm not certain what else. If you prefer to come up with your own seasoning blends, season these however best works for you!
Ask a question about this stepWow, never thought to make the arepa masa from scratch! I always buy the pre-made stuff where you just add water. I'll def try making it by hand now with this recipe. Thanks for sharing!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I Love Arepas! can't wait to try htis recipe. thanks Kay.