Preparation

• 1.

  In a large bowl, mix the precooked cornmeal, warm water, and salt until a dough forms. Knead the dough for a few minutes until smooth and pliable. Let it rest for 10 minutes.

• 2.

  Divide the dough into 6 equal portions and shape each portion into a round patty, about 1/2 inch thick.

• 3.

  Heat a non-stick skillet or griddle over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.

• 4.

  In a bowl, whisk together the eggs, milk, black pepper, and a pinch of salt until well combined.

• 5.

  In the same skillet, add butter and melt it over medium heat. Pour in the egg mixture and scramble gently until cooked but still creamy. Add the sweet corn kernels and cheese, folding gently until combined and heated through.

• 6.

  Slice the arepas in half and fill them generously with the scrambled eggs and choclo mixture. Garnish with chopped cilantro and serve warm.