🌽 Fresh Corn Arepas with Garden Slaw
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Crispy golden arepas filled with buttery corn and topped with crunchy garden slaw.
I’ve always loved meals that begin in the garden and end in a sizzling skillet. When summer corn is sweet and herbs are spilling out of every raised bed, these corn arepas are my go-to.
Arepas are traditional corn cakes from Venezuela and Colombia, but this version takes a fresh twist with juicy kernels cut straight from the cob and a simple garden slaw tossed in citrus and herbs. They’re rustic, satisfying, and perfect for serving alongside beans, grilled veggies, or even fried eggs.
📌 Why You’ll Love This Recipe
- ✅ Naturally gluten-free and vegetarian
- ✅ A great way to use fresh sweet corn
- ✅ Crispy outside, soft and creamy inside
- ✅ Garden slaw adds color, crunch, and balance
- ✅ Versatile for brunch, lunch, or dinner
📌 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (makes 6–8 small arepas)
- Dietary Info: Vegetarian, Gluten-Free
⭐ Key Ingredients at a Glance
masa harina • fresh corn • cabbage • lime • cilantro • olive oil
📌 Ingredients
🌽 For the Corn Arepas:
- 1 cup masa harina (precooked corn flour, such as PAN)
- 1 cup warm water
- 1 cup fresh corn kernels (from 2 ears)
- ¼ teaspoon salt
- 1 tablespoon butter or neutral oil
- 1–2 tablespoons grated cheese (optional: cotija or cheddar)
- Oil for cooking (avocado or olive oil)
🥗 For the Garden Slaw:
- 1½ cups shredded cabbage (green or purple)
- 1 small carrot, grated
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
📝 Substitutions & Notes:
- No masa harina? You can try fine cornmeal, but texture will vary.
- Add chopped green onion, radish, or parsley to the slaw for variation.
- Arepas can be stuffed with beans, cheese, or grilled veggies.
📌 Step-by-Step Instructions
🥣 1. Make the Arepa Dough
In a bowl, mix masa harina, salt, and warm water until soft dough forms.
Fold in fresh corn and cheese (if using). Let rest for 5 minutes.
✋ 2. Shape the Arepas
Divide into 6–8 balls and flatten into thick discs (~½ inch).
If the dough cracks, moisten your hands with water.
🍳 3. Cook the Arepas
Heat a cast iron or nonstick skillet over medium heat with a little oil.
Cook arepas 5–6 minutes per side until golden and crisp.
Keep warm in a low oven while preparing slaw.
🥗 4. Make the Garden Slaw
Toss cabbage, carrot, cilantro, lime juice, oil, and salt in a bowl.
Let it sit 5–10 minutes to soften slightly and meld flavors.
🍽️ 5. Assemble & Serve
Top warm arepas with slaw or serve on the side. Garnish with extra herbs or cheese if desired.
📌 Serving & Pairing Ideas
- Pair with black beans, fried eggs, or grilled halloumi
- Add avocado slices, pickled onions, or jalapeño crema
- Serve for brunch, light lunch, or as a vegetarian main
📌 Storage & Make-Ahead Tips
- Arepas: Store cooked arepas in the fridge for up to 3 days; reheat in a skillet or toaster oven
- Slaw: Keeps well in the fridge for 1–2 days
- Freezer: Arepas can be frozen and reheated directly in the skillet
📌 Final Thoughts
These corn arepas bring comfort and crunch together in one tidy, golden circle. They’re humble and hearty—just like a good garden meal should be. With crisp slaw and buttery corn inside, every bite is summer on a plate.
Tag me @SouthernSoilSunshine when you make them, and let me know how you dressed yours up! For more garden-inspired meals, try Middle Eastern Stuffed Bell Peppers with Chickpeas and Pine Nuts or Baked Zucchini Fritters next.
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