Let's cook! 

Recipe: Arepa de choclo 

Origin: Choclo is the Quechua word for “tender corn,” which refers to freshly harvested corn. Therefore, the arepa de choclo It is corn cake made with sweet, tender corn, which when mixed with melted butter and eggs forms a dough that is then cooked in small batches on a hot pan. This preparation is similar to that of pancakes. 

Some variants of the arepa de choclo They consist of breaking the corn cake and putting cheese on it in a similar way to a sandwich. Other times, different types of cheese such as curds, mozzarella or fresh cheese are used to fill it. This delicious sweet corn pie can be part of a breakfast or served with hot chocolate in the late afternoon. 

Region La arepa de choclo It is found in all regions of Colombia. However, it is known that it was first noticed in the regions of Antioquia, Valle del Cauca and Risaralda. These regions are close to the Coffee Cultural Landscape, inscribed on the UNESCO World Heritage list in 2011, recognition granted for being an outstanding example of human adaptation to the difficult geographical conditions in which hillside and mountain coffee farming is developed. 

This area is home to great biodiversity, such as the world's tallest wax palm trees in the Cocora Valley, a habitat also known for its numerous bird species. 

USED ​​VERBS 

• Wash (hands)
• Thresh
• Lavar
• Melt
• Liquefy
• Add
• Asar
• Flip
• Wait

UTENSILS (VOCABULARY)

• Apron
• Coif (cooking cap)
• Container (salad bowl)
• Skillet
• Spatula
• Blender

Ingredients: (for 10 people) 

• 12 large ears 
• 3 eggs 
• 125 g sugar 
• 1 teaspoon of salt  
• ¼ of Butter 
• Double cream or chopped mozzarella cheese 
• Half a cup of milk 

 Preparation: 

1. Shell the cobs 
2. wash corn 
3. Melt the butter 
4. Blend the corn, adding little by little, add a little milk to make it blend better. 
5. Add the melted butter to the already liquefied corn. 
6. Add the eggs and beat well 
7. We add the sugar and salt 
8. We roast a very thin layer of the ready mixture and wait for it to brown on one side. 
9. We turn the golden tortilla over, so that it browns on the other side. 
10. We add a slice of cheese and fold it in half. 
11. We wait for the cheese to melt and enjoy. 

La arepa de choclo It is part of the recipes that we prepare at the Spanish school Nueva Lengua during our Spanish and Colombian cuisine classes. For more information about our courses, write to us at info@nuevalengua.com or write to us on any of our social networks @nuevalengua.