Corn Arepas Recipe
You'll simply love this Corn Arepas recipe. Try for once, I bet, you would love to prepare this Corn Arepas again and again.
Ingredients
1 1/4 cups (3 ears) corn, cut from cob
1/2 cup oil
6 eggs
1 1/2 teaspoons flour
1 1/2 teaspoons salt
3/4 teaspoon black pepper
6 teaspoons butter
6 tablespoons sour cream
3 teaspoons parsley
Directions
Preparation fry corn in oil in skillet for about 10 minutes, or until golden brown, stirring frequently; remove corn from skillet.
Drain on absorbent paper.
Reserve; place 1 egg, 1/4 teaspoon flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons fried corn in small mixing bowl.
Beat lightly; melt 1 teaspoon butter in skillet; pour in egg mixture.
Cook until edges are lightly browned and curled.
As mixture sets, gently pull edges toward center with a fork and tip the pan so the uncooked mixture flows under the cooked portion.
Turn and cook other side; remove arepas and roll in jelly-roll fashion.
Keep hot.
Repeat until all ingredients are used; garnish each tortilla with mixture of 1 tablespoon sour cream and 1/2 teaspoon parsley.
Drain on absorbent paper.
Reserve; place 1 egg, 1/4 teaspoon flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons fried corn in small mixing bowl.
Beat lightly; melt 1 teaspoon butter in skillet; pour in egg mixture.
Cook until edges are lightly browned and curled.
As mixture sets, gently pull edges toward center with a fork and tip the pan so the uncooked mixture flows under the cooked portion.
Turn and cook other side; remove arepas and roll in jelly-roll fashion.
Keep hot.
Repeat until all ingredients are used; garnish each tortilla with mixture of 1 tablespoon sour cream and 1/2 teaspoon parsley.
