From: Chef Dave Woolley. Yield: about 18 arepas.
2 cups fresh or thawed frozen corn kernels
1 ½ cups water
2 cups yellow instant cornmeal
2 tsp. lowfat sour cream
1 Tbsp. sugar
1/3 cup Cheddar cheese, grated
2 Tbsp. unsalted butter
1 cup strawberries, diced
½ cup mango, diced
¼ cup pineapple juice
1 tsp. fresh mint, chopped
1 cup prepared whipped cream, optional
In a blender, pulse the corn kernels and hot water until smooth. In a large bowl, mix cornmeal, sour cream and sugar. Slowly add corn mixture while stirring with your hands or a wooden spoon. Add cheese and divide dough into about 18 pieces.
Roll each piece of dough into a ball and flatten it into a pancake about ¼” thick and 3” in diameter. Rub your fingers around the edge so that it maintains its thickness. In a a medium skillet or sandwich press, melt butter over low heat. Cook arepas until golden for 3 to 5 minutes on each side. They should be toasted on the outside but soft in the middle. Let cool to room temperature.
In a medium bowl, combine strawberries, mango, juice and mint. To serve, top each arepa with 1 to 2 Tbsp. strawberry salsa and 1 Tbsp. whipped cream if desired.