Fresh Corn Arepas

Name: Fresh Corn Arepas
Yield: 4 to 6 (Makes 8 arepas)
Ingredients: ¾ cup fresh or, frozen corn (thawed, if frozen); ½ cup (4 ounces), whole-milk ricotta cheese; ½ cup, grated Parmesan cheese (1 ounce); 1 cup (5 ounces), masarepa; ¾ cup (6 ounces), whole milk; ⅓ cup (1⅔ ounces), Cup4Cup Gluten-Free Multipurpose Flour; 4 tablespoons, unsalted butter, melted; 2 tablespoons, sugar; 1 tablespoon, honey; 1 teaspoon, baking powder; 1 teaspoon, kosher salt; 1 tablespoon plus 1 tablespoon, extra-virgin olive oil, measured separately; , Vegetable oil spray

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For Kids & Families

Gluten Free

These fluffy, savory-sweet (and gluten-free!) corn cakes are a great breakfast, lunch, or snack—plus they’re easy and fun for kids to make!

SERVES4 to 6 (Makes 8 arepas)

TIME45 minutes

What Kids Are Saying"Cooking it was fun because I got to try new techniques on the stovetop. Tasting it was like a fluffy pancake." —Emily, recipe tester, age 10

WHY THIS RECIPE WORKS

This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: I love the spirit and tradition of carnivals and I love carnival foods. Every summer we go to this carnival in Coney Island, New York, which is wh...

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