->Arepas 06 <-

3/4 cup yellow cornmeal

1/3 cup grated Monterey Jack cheese

3 tablespoons unsalted butter, melted

1/4 teaspoon salt

3/4 cup boiling water

2/3 cup frozen corn kernels, thawed Finely grind cornmeal in blender,

1/4 cup at a time. Transfer to

large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough

boiling water to mixture to make very thick batter. Stir in corn.

Heat griddle or large skillet over medium heat with some of remaining

melted butter. Working in batches and using 1 tablespoon batter

for each corn cake, drop batter onto skillet and cook until golden

brown and cooked through, about 3 minutes per side. Serve hot.