WHAT YOU NEED
- Kernels from 2 cobs of corn
- 1 jalapeño, diced (optional)
- 2 tbsp Miyoko's oat milk butter, divided
- 2 cups masarepa
- 1 cup water
- Salt
- 6 oz Miyoko's mozzarella, sliced or shredded
WHAT YOU DO
- Heat a large skillet over medium heat and add 1 tbsp of the butter. Add the corn and jalapenos and cook, stirring occasionally, until brightly colored and just starting to char. The corn should still be juicy and pop when you taste it. Season with salt to taste and transfer to a small bowl.
- Preheat your oven to 325 F. In a large bowl, combine the masarepa, water, and a big pinch of salt. Knead to combine until it comes together into a dough. Make a small ball of dough and press it flat as a tester. If the edges crack, add water little by little until the dough is hydrated, but not sticky. Cover with a kitchen towel and rest for 5 minutes.
- Uncover the dough and dump it out onto a clean work surface. Divide the dough into 8 even balls. Working one at a time, flatten the balls into 5 inch rounds, about ¼ inch thick, until you have 8 equally sized rounds.
- Place ¼ of the cheese in the center of one round, leaving a ½ border, and then top with 1 - 2 tablespoons of the corn. Place a second round over top, pressing around the edge to seal the arepa shut, taking care to press out as much air as possible. Repeat until you have 4 total.
- Heat the same large skillet over medium heat and add the remaining tablespoon of butter. Cook until the dough appears dry and it has charred spots, 3-4 minutes per side.
- Transfer to a baking tray and bake in the hot oven for 10-12 minutes to finish melting the cheese. Serve warm.
