Name: Grilled Arepas with Farmer's Cheese (or Queso Blanco)
Yield: 4 servings
Ingredients: 1 cup corn kernels, fresh or frozen and thawed; 3/4 cup heated chicken stock or water; 1 cup instant cornmeal; 1 1/2 teaspoons sugar; 1 teaspoon sour cream; 1 ounce Manchego cheese, grated; 1 tablespoon butter, melted; 1/2 cup farmer's cheese or Mexican queso blanco

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It's not only nostalgia that makes me love arepas; it's also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I'm giving you my basic recipe—and a serving suggestion—but please know you can add whatever you'd like (grilled corn, diced peppers, different cheeses, just to name a few possibilities).

Here I'm suggesting that you smear a bit of farmer's cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

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