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Green Goddess Arepa - Arepa con Palta y Choclo


Green Goddess Arepa - Arepa con Palta y Choclo

Green Goddess Arepa - Arepa con Palta y Choclo

Marian Blazes
Arepas are griddle corn cakes, made with a special cornmeal called masarepa. Arepas are a popular treat in both Venezuela and Colombia. Often they are split open and stuffed with things like chicken, beef, cheese, and/or black beans, becoming a sandwich of sorts and a popular street food. Many of the most common arepa sandwiches have interesting names, like the reina pepiada. This cheesy (vegetarian) arepa is filled with with avocado, corn, and edamame in a creamy lime cilantro dressing. This filling would also be good served on top of an arepa de choclo (an arepa made with fresh corn).


  • For the arepas:
  • 1 cups yellow masarepa cornmeal
  • 1/2 cup warm water
  • 1/3 cup milk or buttermilk
  • 2 tablespoons of butter, melted
  • 1/2 teaspoon salt
  • 1 tablespoons flour
  • 1/2 teaspoon sugar
  • 2 ounces grated Monteray jack cheese
  • Vegetable o
  • _____
  • For the Cilantro Sauce:
  • 1 cup packed cilantro leaves
  • Juice from one lime
  • 4 green onions
  • 1 clove garlic
  • 1/2 jalapeño chile pepper
  • 1/2 cup mayonnaise
  • _____
  • 1 large avocado
  • 1/2 cup frozen corn
  • 1/2 cup frozen, shelled edamame
  • 2 tablespoons minced cilantro
  • 1 lime


  1. Prepare the arepa dough: Place the masarepa and the grated cheese in a medium bowl. Stir in the salt, sugar, and flour. Gradually add the water, using a fork to stir the mixture. Add the buttermilk and mix well. Let dough rest for 10 minutes or so.

  2. Make the dressing: Wash the cilantro and place in a food processor or blender. Coarsely chop the green onions and the jalapeño (removing seeds) and add to the cilantro. Peel and coarsely chop the garlic and add to the cilantro. Process mixture briefly until finely chopped. Add the lime juice and mayonnaise and process until smooth, adding a bit of milk or cream, or more lime juice, if mixture is too thick.

  3. Bring a small pot of salted water to a boil and cook the corn and edamame together for 2-3 minutes. Drain and set aside.

  4. Peel the avocado, remove the seed, and cut into 1/2 inch cubes. Toss avocado cubes with the juice from the lime and a pinch of salt. Add corn and edamame to avocado and toss lightly. Add 1 tablespoon cilantro dressing and chopped cilantro and toss gently.

  5. Cook arepas; Take about 1/4 cup of arepa mixture and shape it into a round, flat patty about 1/2 inch thick with your hands. If the edges of the patty are cracking, return dough to the bowl and knead in a bit more buttermilk or water. Shape all of the dough into 4-6 arepas. Lightly oil a heavy skillet with vegetable oil and place skillet over medium low heat. Place arepas in skillet (cooking in batches if necessary) and cook for about 5 minutes on each side, or until lightly browned and crispy on both sides.

  6. Remove arepas from heat and let cool briefly. Use a thin knife to split arepas in half, but don't cut all the way across. Spoon some cilantro dressing on the bottom half, then fill arepa with avocado corn mixture. Fill remaining arepas.

  7. Serve while arepas are still warm.

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