Arepas, a popular Venezuelan corn cake made from precooked ground cornmeal known as masarepa, originated hundreds of years ago. It's cooked by various indigenous tribes across the country and has recently made its way into Red Rabbit's Bite Size lab curriculum. This easy, hands on recipe is perfect for the whole family. Make with our Black Bean Salsa for a kid friendly, family approved meal. !Buen Provecho!Yields 5 corn cakes
1 cup masarepa
⅛ teaspoon salt
¼ cup frozen or canned corn, with no added sodium or sugar
1 cup very hot water, plus extra if needed
2 tablespoons vegetable oil
Soft white cheese, like queso blanco or mozzarella, sliced
- In a bowl, combine masarepa, salt, and corn.
- Pour in water, stirring mixture with a spoon until well combined. The dough should be moist enough to hold together, but not wet. If the dough is crumbly, add more water by the tablespoon until it reaches the correct consistency.
- Allow dough to rest for 5-10 minutes.
- Heat a heavy skillet or griddle to medium heat.
- Divide the dough into five even amounts. Roll each piece of dough into two balls. Flatten between your hands until they are about three inches wide and a half inch thick. The edges should be smooth.
- Add shredded mozzarella cheese to one of the flattened patties. Add the other patty on top and seal edges.
- Add vegetable oil to the griddle. Once the oil is hot, transfer patties to the griddle. Cook arepas for about 5 minutes on each side until they are golden brown and a crust has formed on both sides.
- Served topped with fresh black bean salsa and a dollop of sour cream, Greek yogurt, or slices of avocado.
Black Bean Salsa
Yields 6-8 servings
Ingredients14-ounce can low sodium black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded & chopped (or tomato for younger?)
2 scallions, chopped
1 ½ teaspoons ground cumin
1 lime, juiced
2 tablespoons olive oil
Kosher salt & pepper to taste
¼ cup cilantro, chopped
- In a large bowl, combine the beans, corn, pepper, scallions, cumin, lime juice, olive oil, salt, pepper, and cilantro. Stir to coat evenly.
- Set aside and allow to sit while flavors meld. Serve on top of warm arepas.