Lunchbreak: Corn Arepa

Data pix.

Chef Dennis Bernard - Fairview

Fulton Galley Food Hall

1115 W. Fulton Market, Chicago, IL 60607


Corn Arepa


  • 1 cup all purpose flour
  • 1 cup Masa Harina
  • 1/2 cup Chihuahua cheese, shredded
  • 1 cup corn puree
  • 1 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 whole eggs
  • 2 cups buttermilk
  • 1 teaspoon butter


  • 2 tablespoons queso fresco, crumbled
  • a few sungold tomatoes (cut in half)
  • pickled green beans (cut in half lengthwise)
  • olive oil
  • chopped scallions
  • chopped cilantro


  1. Pre-heat oven to 450 degrees.
  2. Mix the dry ingredients (flour, masa, baking soda, baking powder, sugar, salt) into a bowl.
  3. Fold in the corn puree, chihuahua cheese and eggs.
  4. Slowly add in the buttermilk until all ingredients are incorporated.
  5. Using a non-stick, oven-proof pan, warm to medium heat then add 1 teaspoon of butter.
  6. Take approximately 2 heaping tablespoons of the arepa mix and add onto the hot pan.
  7. Treat it like a pancake and flip when cooked on one side.
  8. Put the pan in the oven right after the flip.
  9. Bake for 4-5 minutes until cooked through.
  10. Remove from the oven and set on a plate.
  11. Garnish with queso fresco, dress the tomatoes with pickled green beans, a little pickling liquid, olive oil, chopped cilantro and scallions.


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.