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1. Finely dice the tomatoes and red onion and place them in a medium bowl.
2 piece tomatoes, ripe,
0.5 piece red onion
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2. Chop the fresh cilantro and add it to the bowl, then season with a pinch of salt and black pepper.
1.2 tsp salt,
0.2 tsp ground black pepper,
0.2 cup fresh cilantro
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3. Juice the lime into the bowl, toss to combine, and set the tomato-onion salad aside to marinate while you prepare the arepas.
1 piece lime
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4. In a large bowl, whisk together the precooked white cornmeal, most of the remaining salt, and the ground cumin.
2 cup precooked white cornmeal (masarepa),
1.2 tsp salt,
0.2 tsp ground cumin
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5. Stir in the warm water gradually, mixing with a spoon, then with your hands until a soft, slightly tacky dough forms with no dry spots. Let the dough rest for 5 minutes to hydrate.
2.2 cup warm water
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6. Fold the sweet corn kernels and melted butter into the dough until evenly distributed.
1 cup sweet corn kernels (fresh or frozen, thawed),
2 tbsp unsalted butter, melted
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7. In a small bowl, combine the shredded cheddar cheese and shredded fresh mozzarella and set aside for stuffing the arepas.
1.5 cup cheddar cheese, shredded,
0.5 cup fresh mozzarella, shredded
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8. Peel and pit the avocados, slice them, and drizzle with a little lime juice or a spoonful of tomato salad to prevent browning. Keep nearby for assembly.
1 piece lime,
2 piece avocados
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9. In a separate small bowl, stir the sour cream or Greek yogurt with the finely minced garlic and a pinch of salt to make a quick sauce, then set aside.
1.2 tsp salt,
0.5 cup sour cream or Greek yogurt,
1 clove garlic clove
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10. Divide the dough into 8 equal portions and roll each into a ball with damp hands to prevent sticking.
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11. Flatten one dough ball into a thick disk in your palm, spoon some shredded cheese mixture into the center, then carefully fold the edges over to encase the filling and reshape into a plump disk about 0.75 inch thick. Repeat with remaining dough and cheese.
1.5 cup cheddar cheese, shredded,
0.5 cup fresh mozzarella, shredded
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12. Heat a large skillet or griddle over medium heat and add enough vegetable oil to thinly coat the surface.
3 tbsp vegetable oil
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13. Place the stuffed arepas in the hot skillet without crowding and cook until deep golden and crisp on the first side, about 5 to 6 minutes.
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14. Flip the arepas and cook the second side until equally golden and the cheese inside is melted, another 5 to 6 minutes, adding a little more vegetable oil if the pan looks dry.
3 tbsp vegetable oil
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15. Transfer the hot arepas to plates, carefully split them open partway with a knife, and tuck in slices of avocado.
2 piece avocados
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16. Spoon some tomato-onion salad into each arepa, drizzle with the garlic sour cream, and serve any extra salad and sauce on the side.
2 piece tomatoes, ripe,
0.5 cup sour cream or Greek yogurt
By mansi