Sweet Corn Arepas with Roasted Tomato Onion Salsa

Sweet Corn Arepas with Roasted Tomato Onion Salsa

Recipe by Mariana Velasquez

Sweet Corn Arepas with Roasted Tomato Onion Salsa

Arepas are one of the most representative recipes of Colombia. Eaten with butter and cheese for breakfast, as a starch with red beans or as a midday snack sold by street vendors all around the country. I make these arepas in my Brooklyn home and serve them as a full meal for brunch or lunch, with a dollop of Roasted Tomato Onion Hogao and avocado slices.

30 minutes, 4-6 servings


  • 1/2 cup of Chef Mariana Valesquez's Roasted Tomato Onion Salsa (Hogao)
  • 3 Cups sweet corn kernels (fresh or frozen)
  • 1/2 cup masa harina— precooked yellow cornmeal
  • 1/2 cup milk
  • 3 eggs
  • 1/2 cup ricotta cheese
  • 1/4 cup grated pecorino cheese
  • 1 tablespoon unrefined sugar
  • 1/2 teaspoon baking powder
  • Freshly ground black pepper
  • Non stick organic cooking spray
  • 1 avocado
  • Cilantro for garnish
  • 1 lime


  1. Place corn, masa harina, milk, eggs, ricotta, pecorino, baking powder, sugar and black pepper in the bowl of a food processor or blender.
  2. Process until the mixture becomes a chunky batter. I like keeping some texture and not blending all the way through.
  3. Heat a large non-stick skillet or electric griddle on medium high.
  4. Coat with cooking spray and using a measuring cup or 1/2 cup ice cream scoop, divide the batter onto the pan in batches of 3 to 4, without overcrowding (pancake style).
  5. Cook over medium heat for 2 to 3 minutes or until bubbles appear all over the surface and flip over and cook for about 2 minutes or until golden.
  6. Repeat with the remaining batter, and keep the cooked arepas covered with foil to keep warm.
  7. When ready to serve, spoon a dollop of Roasted Tomato Onion Hogao over the arepas, scatter some avocado slices, a squeeze of lime and a sprinkle of cilantro leaves.