Directions:
Remove the corn from the cob and grind.

Knead it until it forms a firm ball.

With your hand form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove.

Serve hot with butter and fresh white cheese.

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Directions:
Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.

Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.

In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.

Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.

To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.

You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

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Directions:
Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt and hot sauce. Blend in the egg and cheese. Stir the batter well. Heat the oil to 265F and drop in the batter by teaspoonfuls. Fry until golden brown on all sides. Drain on paper towels and serve very hot.

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Directions:
Fried Corn Cakes From Antioquia With Cheese Or Pork Rind
Knead dough with cheese or chicharrones until smooth. Shape into 4-inch discs and deep-fry in hot oil until crispy. Drain on paper towels and serve hot. These arepas can also be cooked on a griddle and served with butter.

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• frangelico de queso

Directions:
Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden.
As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. Serves 4.

Directions:
Fill a large pot with water (12-16 cups). Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked.

Add plantain and cook at a low boil for 25 minutes. Add the yuca, garlic, salt, pepper, and cumin. Simmer for 10 minutes. Add corn on the cob and a heaping spoonful of chopped cilantro. Simmer for 15 more minutes. Serve with a side of white rice. Top each bowl of soup with a pinch of cilantro.
If you don’t like some of the vegetables or can’t find them, you can just leave them out (I don’t usually add the pumpkin). You can also add a diced zucchini when you add the corn. If you don’t use cilantro regularly, be careful-it can be overpowering if you use too much. I usually don’t add cilantro while it is cooking but put a bowl of chopped cilantro on the table, so that everyone can have as much (or as little) as they want.

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Directions:
Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender. Remove the chicken peices and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes.Add cream and cook just long enough to heat through.Serve in deep soup plates with avocado sauce on the side.

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• Ajiaco de Pollo
• Ajiaco De Pollo Colombiano

Directions:
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

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