Arepas with Cheese and Corn
40 min – makes 8 arepas 1 cup yellow cornmeal, finely ground ½ teaspoon salt ½ cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, more for serving, optional ½ cup fresh sweet corn kernels, or frozen kernels, thawed ¼ cup chopped scallion ¼ cup chopped fresh cilantro 1 small serrano or jalapeño chili, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables for stuffing, optional 1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using. 2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. 3. Heat oil in a large skillet and co