Arepas De Choclo with Avocado Salad

cooking.nytimes.com

Sheila C

subheading: FOR THE AREPAS:

1 cup corn kernels (fresh or frozen, thawed)

1 cup precooked yellow cornmeal, such as masarepa or instant polenta

1 cup quesito or whole-milk ricotta

½ cup grated Manchego or Parmesan (2 ounces)

¼ cup all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt (Diamond Crystal)

¾ cup whole or 2 percent milk

3 tablespoons unsalted butter, melted, plus 3 tablespoons for frying

subheading: FOR THE AVOCADO SALAD:

2 medium Hass avocados, pitted, peeled and cubed

2 cups halved cherry tomatoes

Juice of 1 lemon

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

½ cup torn fresh cilantro, for garnish

½ crumbled quesito or queso fresco, for garnish (optional)

Directions at cooking.nytimes.com

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