Ecuadorean Arepas

These wonderful corncakes are served at bolivar with a little creme fraiche and salt and pepper. such a treat!!

In a food processor or blender , process the corn , melted butter , egg and milk until pureed.

Add masa harina and sugar and pulse to combine.

Let the mixture stand at room temperature for twenty minutes.

Add the cheese and incorporate them into the batter.

Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.

Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side , flattening after each turn.

Serve immediately , with creme fraiche for dipping.

frozen corn, unsalted butter, egg, milk, masa harina, sugar, monterey jack cheese, parmigiano-reggiano cheese, queso blanco, butter, oil