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Elotes y Arepas

Tasty, corny, and very much worth the effort*.
*This recipe does not include ingredients or instructions for whatever you want to put in, on, or around your arepas.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Side Dish, Snack
Cuisine Hispanic, Mexican
Servings 3

Equipment

  • Flat-top Griddle

Ingredients
  

Elotes

  • 5 cobs corn
  • 1/3 c mayonnaise
  • 1/4 c crema
  • 1 tsp chili powder chipotle, preferably
  • 1/3 c cotija cheese

Arepas

  • 2 c masarepa (precooked corn flour)
  • 2 c warm water
  • 1 tsp salt
  • 1 Tbsp butter

Instructions
 

Elotes

  • Roast the cobs either on the grill or gas stovetop until an appropriate amount of grill marks appear. Stand a cob on one end and slice the kernels off from top to bottom, leaving none behind. Repeat until cobbed out.
  • While the cobs are roasting, mix together the rest of the ingredients in a medium bowl.
  • Stir in kernels and pop into the fridge to cool.

Arepas

  • In a large bowl, dilute the salt into the warm water. Gradually add flour and mix with a wooden spoon until the dough is pliable enough to use your hands. Mix with hands, being careful to not overwork the dough. Leave to rest for 5 minutes.
  • Make a ball with the dough and work between hands to form a patty—mix oil and water in a bowl to coat your hands to keep the dough from sticking—keeping the edges smooth.
  • Heat a griddle and melt butter. Put patties on the griddle until golden brown spots appear on one side. Keep flipping until both sides are nice and golden.
  • Slice and stuff with your favorite anything and eat it like a sandwich. Alternatively, top with that same anything and eat it with a fork. Adiós!