Sweet Corn Arepitas with Smoky Hogao and Fresh Cheese

Instructions

1. 1

   Blend 200 g (7 oz) of the sweet corn kernels with the warm water, sugar, and 15 g (1 tbsp) of the melted butter until thick but still slightly textured.

2. 2

   Pour the mixture into a bowl and add the yellow precooked cornmeal and 3 g (1/2 tsp) of salt. Fold in the remaining 100 g (3.5 oz) whole sweet corn kernels. Mix and let rest for 5 minutes so the cornmeal can absorb the liquid.

3. 3

   While the dough rests, make the hogao: heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the scallions, garlic, and 2 g (1/2 tsp) salt, and cook for 2 to 3 minutes until softened.

4. 4

   Add the chopped tomato, smoked paprika, and ground cumin. Cook over medium-low heat for 10 to 12 minutes, stirring, until you have a thick sauce. Stir in the fresh cilantro at the end and keep warm.

5. 5

   If the dough feels too loose, let it rest 2 more minutes. Divide the dough into 8 portions and shape into small arepitas about 1 cm (1/2 in) thick with lightly damp hands.

6. 6

   Heat a griddle or large skillet over medium heat and grease with the remaining 15 ml (1 tbsp) vegetable oil. Cook the arepitas for 4 to 5 minutes per side until golden and cooked through. If you prefer to finish them in the oven, transfer to a tray and bake at 375°F / 190°C for 5 minutes.

7. 7

   Serve the arepitas hot with the smoky hogao spooned over the top or on the side. Finish with the crumbled fresh cheese and brush or drizzle with the remaining 15 g (1 tbsp) melted butter before serving.