Arepas de Choclo (Sweet Corn Cakes With Cheese)

Gather the ingredients.

Place the milk and the corn kernels in a blender and pulse briefly until the corn is coarsely ground.

Pour the corn-milk mixture into a saucepan and add the butter. Heat over medium heat until milk just comes to a boil. Remove from heat and let cool for 2 minutes.

Add the masarepa to a large, heat-resistant bowl. Whisk in the crumbled cheese.

Slowly pour the hot milk mixture into the masarepa, stirring with a wooden spoon.

Continue to stir mixture until it's cool enough to handle, then knead gently with your hands until you have a smooth homogeneous dough.

Season with salt to taste, and knead until a dough forms.

Shape the arepas by taking about 1/4 cup of the dough and forming it into a ball.

Flatten it between your palms into a pancake shape, smoothing cracked edges with your fingers. Flatten pancake until it's about 1/3-inch thick and about 4 inches in diameter. Repeat with remaining dough.

Melt a tablespoon of butter in a large skillet over medium-low heat. Cook the arepas in batches until golden brown and crispy on both sides–about 4 minutes per side.

Top the arepas with a thin slice of farmer's cheese while still hot or place a slice of cheese between 2 arepas. Serve warm.