Arepas – Cuban Corn "Pancake" Sandwiches
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 6-8 arepas
The famous corn pancake sandwich served at fairs and exhibits in Miami – two cornmeal "cakes" with a layer of gooey cheese inside.
1 cup milk
5 tablespoons butter
1 cup ground frozen corn kernels
1 cup arepa flour or finely ground yellow cornmeal -- also known as corn flour.
1/4 teaspoon salt
1/3 cup sugar
1 cup mozzarella cheese
1/2 cup water(approximately)
6-8 slices Mild Swiss cheese, sliced
Bring the milk to a boil in a small pan.
Add the five tablespoons of butter. Let stand.
Grind one cup frozen yellow corn kernels in a food processor. In a large bowl, mix the arepa flour, salt, sugar, ground corn, and mozzarella. Make a well in the center and gradually add the hot milk. Stir until there are no lumps.
Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick. Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/4" thickness.
Cut out arepas with a large cookie cutter-- about 3 inches in diameter. (We've had good luck using a small straight edged bowl.)
Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese on one arepa and cover with another to make a sandwich.
Heat on griddle until cheese melts. You can also make the pancakes only and store them in the refrigerator or frozen until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between (on the unbuttered sides) and heat on the griddle at low-heat until the cheese melts.