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Fresh Corn Arepas with Garden Slaw

Crispy golden corn arepas made with fresh sweet corn and masa harina, topped with a bright, citrusy garden slaw - a gluten-free vegetarian summer favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients
  

  • 1 cup masa harina precooked corn flour, such as PAN
  • 1 cup warm water
  • 1 cup fresh corn kernels from 2 ears
  • 1/4 teaspoon salt
  • 1 tablespoon butter or neutral oil
  • 1 to 2 tablespoons grated cheese optional; cotija or cheddar
  • Oil for cooking (avocado or olive oil)
  • 1 1/2 cups shredded cabbage green or purple (for the slaw)
  • 1 small carrot grated (for the slaw)
  • 1/4 cup cilantro chopped (for the slaw)
  • 1 lime juiced (for the slaw)
  • 1 tablespoon olive oil for the slaw
  • Salt to taste (for the slaw)

Instructions
 

  • In a bowl, mix the masa harina, salt, and warm water until a soft dough forms. Fold in the fresh corn and cheese, if using, and let rest 5 minutes.
  • Divide the dough into 6-8 balls and flatten into thick discs about 1/2 inch. If the dough cracks, moisten your hands with water.
  • Heat a cast-iron or nonstick skillet over medium heat with a little oil. Cook the arepas 5-6 minutes per side, until golden and crisp; keep warm in a low oven.
  • For the slaw, toss the cabbage, carrot, cilantro, lime juice, olive oil, and salt in a bowl. Let sit 5-10 minutes to soften and meld.
  • Top the warm arepas with slaw or serve it alongside. Garnish with extra herbs or cheese if you like.

Notes

Swaps: No masa harina? Fine cornmeal works with a different texture. Add green onion, radish, or parsley to the slaw. Stuff the arepas with beans, cheese, or grilled veggies. Storage: cooked arepas keep 3 days refrigerated - reheat in a skillet or toaster oven. The slaw keeps 1-2 days. Arepas freeze well; reheat straight from frozen in a hot skillet.