Lunchbreak: Cool corn arepas, avocao salsa and watermelon agua fresca

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Sticky Fingers Cooking

Cool Corn Arepas, Avocado Salsa and Watermelon Agua Fresca

Cool Corn Arepas
(makes 12 servings)

1 1/2 cups arepa flour
pinch of salt
1 1/2 cups warm water
1/4 cup frozen corn kernels, thawed
1 tsp canola oil, plus extra for cooking arepas
jack cheese for grating and stuffing in the cooked arepas

In a bowl, mix flour, corn and salt.  Pour in warm water and mix with a spoon until the dough comes together.  Cover with plastic wrap and let rest for 5 minutes.  Remove dough from bowl and knead for about 5 minutes – moisten hands and the board with water as you work.  (Kneading in the additional moisture is an important step in making a tender arepa.)  The dough should be smooth and not crack around the edges; it should be moist but not sticky.  Form into disks about 3-inches around and 1/2 inch thick.   Add the oil to your skillet over medium heat and cook arepas on each side just until a golden crust forms.  Do not let brown.  Let rest. Open slit in 1 side of the arepa to make a pocket (or slice in half).  Arepas can be stuffed with the shredded cheese.
Note:  Arepa flour is a precooked corn flour and should not be confused with masa harina.  Arepa flour is sold as masarepa, harina precocida, or masa al instante.  It can be found in most grocery stores and Latin American groceries.

Avocado Salsa

1/4 cup frozen corn kernels, thawed
2 roma tomatoes
1 Tbs olive oil
2 1/4 tsp cider vinegar
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp ground black pepper
1 avocado – peeled, pitted and diced

While the arepas cook, mix all ingredients together.

Watermelon Agua Fresca

4 cups cubed, seeded watermelon
1/2 cup water
1/2 cup white sugar, or to taste
4 slices lime
24 fresh mint leaves

Chop and then puree the watermelon and water with the immersion blender until smooth.  Add ice and sugar to taste.  Blend until smooth.  Cut the lime slices in half.  Squeeze in the lime juice and add fresh mint leaves.  Blend a bit more and serve


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