Breakfast · 25 min · mexican

Sweet Corn Arepas con Queso

Masarepa does the heavy lifting here, with sweet corn rounding it out. A Mexican breakfast that takes 25 minutes, start to finish. Each serving lands at 430 calories with 15g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Masarepa
• 1/2 cup Sweet corn
• 1/2 cup Mozzarella
• 1 tbsp Butter
• 1/2 tsp Salt

Steps

1. In a bowl, combine the masarepa and salt with about 1 cup of warm water, mixing with your hands until a dough forms; let it rest for 5 minutes — it should feel like soft playdough, neither sticky nor crumbly.
2. Knead the sweet corn into the dough, then divide it into 4 portions and shape each into a 1/2-inch-thick disc.
3. Tip: if the dough cracks at the edges as you shape, wet your hands — damp palms smooth the surface easily.
4. Split each disc halfway around its edge with your thumb to make a pocket, stuff it with mozzarella, and pinch the opening closed.
5. Melt the butter in a large cast-iron skillet over medium heat; griddle the arepas for 5-6 minutes per side, until deeply golden with crisp, browned spots.
6. Serve immediately, while they're hot and the cheese inside is molten and stretchy.

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