Rosalita's Arepas Con Queso

From the wonderful cookbook in nirmala's kitchen. Arepas can be sweet or savory. This recipe is a little of both.

In a medium saucepan , bring the milk to a boil over high heat.

Remove from heat and let sit for a minute.

Stir in the 3 tbs of butter and the buttermilk.

Stir until the butter has completely melted.

Let mixture sit for about 2 minutes.

Pulse the corn kernels in a food processor until just coarse.

In a large bowl combine corn , cornmeal , sugar , salt , and monterey jack cheese.

Stir to combine.

Gradually add enough of the hot milk mixture to make a very thick batter.

Heat griddle or large skillet over medium high heat , and melt 1-2 tbs of butter until the foam subsides.

Drop about 2 tbs of batter into the skillet for each arepa.

Cook until underside is golden brown , about 4 minutes , then flip and brown other side.

When the arepas are cooked on both sides and the batter is cooked through , sandwich 1 slice of mozzarella cheese between 2 arepas.

Reduce heat to low , and continue cooking just until the cheese melts , turning once or twice.

Continue filling and cooking .

whole milk, unsalted butter, buttermilk, frozen corn kernels, yellow cornmeal, sugar, salt, monterey jack cheese, mozzarella cheese