Print Recipe

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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Side Dish, Snack
Cuisine: Hispanic, Mexican
Servings: 3

Equipment

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!