4 Serves
67 Mins
12 g
51 g
13 g
In a blender, combine the fresh corn kernels, sugar, and a pinch of salt. Pulse until you reach a coarse, batter-like consistency.
Ingredients, vitamins, and health benefits
Salt
Fresh Corn Kernels
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MexicanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
179 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
536 mg / 4,700 mgSodium
378 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly coat the surface with cooking oil.
Ladle the corn batter onto the hot skillet, forming small, thick circles. Cook for 5 to 7 minutes per side until golden brown and cooked through.
Remove the arepas from the skillet and top immediately with crumbled queso fresco while still hot.
Sugar
Cooking Oil
Queso Fresco
Vitamin A
89 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
179 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
536 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
8
g84
g6
g
Mexican
MexicanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g