Arepa de Choclo (with whole corn)

Sweet Corn Patty with toppings

I really enjoy making this arepa de choclo recipe because it’s easy to prepare and can serve as a vessel for other toppings. I hadn’t heard of arepas until a couple of years back when I started discovering Colombian food.

I’ve tried various arepa recipes but none lived up to my expectations. After doing some research, I came across one that I could build upon. Now that I’ve made it many times, while adjusting ratios, I’m confident you will enjoy this delicious recipe.

A link to the YouTube video: Sweet Corn Patty with Toppings


  • Blender
  • Bowl
  • Pan


  • 597 Grams Yellow Corn
  • 4 Tbsp Milk (any type will do)
  • 2 Tbsp Sugar
  • 1 Large Egg
  • 1 Cup Corn Flour (Pre-cooked) (I used white corn P.A.N.)
  • 1 Tsp Kosher Diamond Salt (Use less for any other type of salt.)
  • 300 grams Mozzarella Cheese (Can be substituted for other cheese that melts easily.)


Blended Ingredients

  1. To a blender add: Corn, Milk, Sugar, Egg and Salt
  2. Blend using pulsing to retain some texture
  3. Set Aside

Flour and Cheese

  1. Into a bowl shred the mozzarella cheese
  2. Add 1 Cup of Corn Flour


  1. Add the blended corn mixure to the bowl and mix the dough very well.


  1. Form a ball of dough, medium size
  2. With the use of a press or by placing the ball in between two sheets of parchment paper you can make a round patty that resembles a thick tortilla. Approximately 1/4 inch (6.35mm) in thickness.

Otherwise, if you want to use your hands, wet them with water and a little oil. Flatten the dough and start shaping it until it forms a medium sized patty.


  1. To a pan with a medium heat add 1 tsp of oil and spread.
  2. Cook the arepas for a total of 4-5 minutes. 2:35 on each side or so until golden brown.


  1. Eat as is or add your favorite toppings. In the picture above, I added caramelized onions, sausage, mashed avocado and topped it off with a bit of Sriracha sauce.
  2. For breakfast I just top it off with a little sour cream.