Recipe for cooking fresh corn areapas

Recipes from Peru, Brazil and South America :: South American Side Dishes

4 med. ears of corn, or substitute 1 1/2 c. frozen
    corn kernels (defrosted) plus 1 Tbsp. milk
3/4 c. cornmeal (for arepas*)
1 tsp. light brown sugar
1/4 c. butter, softened

*  Brands of areparina, such as Goya, Iberia and Pan, are sold in South American markets in the United States. Extra-fine yellow cornmeal may be substituted.

If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 (one and one-half) c. corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor. Pour the ground corn and its liquid into a large mixing bowl. If using defrosted corn kernels, coarsely grind in a meat grinder or food processor, then place the ground kernels in a large mixing bowl and ad the 1 Tbsp. milk.

Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in the butter thoroughly and stir the batter until it is smooth. Spoon 1/3 c. batter into the lightly buttered c. of a standard muffin pan (2 3/4 in. wide at the top). Bake in a preheated 425 degree F oven until the arepas are lightly browned and have set, about 30 to 40 mins.

Serve warm with butter, cheese or guacamole.