How to make Arepa de Choclo

Why cooks start here

Arepa de Choclo is cooked the way Antioquia cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Arepa de Choclo finds its roots in the Antioquia region, where it is a beloved staple, especially for breakfast or an afternoon snack. This version reflects the home-style approach, embracing the tradition of judging salt by hand and using butter with abandon. Passed down through generations, it captures the essence of Colombian family cooking, meant to be shared around a table filled with conversation and laughter. Biting into an Arepa de Choclo reveals a delightful contrast: the sweetness of corn meets the mild, creamy profile of queso campesino. The butter adds a rich, indulgent layer, while a touch of sugar and sea salt balances the flavors perfectly. It's a comforting experience, each bite inviting you to savor the simple yet profound pleasures of Colombian cuisine.