Paraguayan Corn and Cheese Arepas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried arepas filled with sweet corn kernels and melted cheese, perfect for a comforting snack or light meal. This latin american-inspired vegetarian ready in about 25 minutes pairs precooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups precooked cornmeal and 1 tsp salt. Gradually add 2 cups warm water, stirring to form a soft dough. Let rest for 5 minutes.
  2. Step 2: Fold in 1 cup fresh corn kernels and 1 cup shredded mozzarella cheese. Knead gently until evenly combined.
  3. Step 3: Divide dough into 6 equal portions and shape each into a 4-inch diameter patty about 1/2-inch thick.
  4. Step 4: Heat 1/4 cup vegetable oil and 2 tbsp butter in a large skillet over medium heat until shimmering. Fry arepas for 5-6 minutes per side until golden brown and crisp on the outside, and cheese inside is melted.
  5. Step 5: Transfer to a paper towel-lined plate to drain excess oil. Serve warm as a snack or light meal.

Frequently asked questions

How long does Paraguayan Corn and Cheese Arepas take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Paraguayan Corn and Cheese Arepas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep precooked cornmeal (masarepa) from drying out.

Can I substitute ingredients in Paraguayan Corn and Cheese Arepas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Paraguayan Corn and Cheese Arepas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Paraguayan Corn and Cheese Arepas?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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