Ingredients
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2 1/2 cups warm water
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1 tsp salt
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2 cups precooked white cornmeal (masarepa)
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1 cup fresh or thawed frozen corn
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1 1/2 cups shredded mozzarella cheese
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2 tbsp olive oil
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1 cup black beans, drained and rinsed
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2 cups shredded rotisserie chicken
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Sour cream, guacamole and lime wedges, to serve
Steps
1
Set grill to medium and grease grill grates. In a large bowl, combine water and salt. Gradually add cornmeal while mixing with your hands. Stir to combine, until a soft dough forms. Gently fold in corn. Let rest 5 minutes.
2
Divide dough into 8 equal-size balls. Form each ball into a patty about ¼ inch thick. Place 1 tablespoon mozzarella cheese in the center of each patty. Fold the dough over the cheese to completely cover and seal. Form into 3-inch-wide, ½-inch-thick rounds.
3
Brush both sides of arepas with oil. Place arepas on grill and close grill lid. Cook until lightly charred and easily releases from grates, 7–9 minutes per side. Transfer to a platter.
4
With a thin serrated knife, slice halfway through each arepa horizontally to form a pita-like pocket. Fill with black beans and shredded chicken. Serve with sour cream, guacamole and lime wedges.
