Arepas de Choclo with Queso Costeño

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet, golden corn cakes made from fresh corn kernels, griddled in butter and folded around salty queso costeño. They pair nicely with a bowl of soup. This Colombian-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs fresh corn kernels (from about 5 ears), precooked yellow cornmeal (masarepa), whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Colombian cuisine 340 cal/serving

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Ingredients

4 cups fresh corn kernels (from about 5 ears)
1/2 cup precooked yellow cornmeal (masarepa)
1/3 cup whole milk
2 tbsp sugar
1/2 tsp salt
3 tbsp butter, melted, plus more for cooking
8 oz queso costeño, sliced or grated

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Instructions

Step 1: Blend the corn kernels with the milk until mostly smooth but slightly textured.
Step 2: Pour into a bowl and stir in the masarepa, sugar, salt and melted butter. Let it rest for 10 minutes to thicken. It should be a thick, spoonable batter.
Step 3: Heat a buttered nonstick griddle over medium-low heat. Spoon in 1/3 cup of batter for each arepa and spread to about 5 inches across.
Step 4: Cook for 4–5 minutes, until the edges set and the underside is golden. Flip and cook for 3–4 minutes more.
Step 5: Lay queso costeño on half of each arepa, fold it over and cook for 1 more minute so the cheese softens.
Step 6: Serve warm, brushed with more butter.