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COLOMBIAN AREPAS WITH REAL CORN

  • Jul 14, 2025
  • 2 min read

Updated: Apr 24

Arepas de maíz


Street Flavor at Home


I’ve lived in Berlin for 11 years now, and making arepas with real corn at home seemed almost impossible a decade ago. But things have changed! Today, you can easily find trillado corn (peeled dried corn) online or at Latin American and even some Asian stores.


These arepas are special because they carry the full fiber of the corn and that unmistakable authentic street flavor, like the ones grilled on the sidewalks in Cali at 5 in the morning.


After many tries, this is the version I love the most. And no need for strict measurements – it’s all about getting the right texture and taste.


arepas en sartén

Ingredients


  • Trillado corn (or whole dried corn – just know it takes longer to cook)

  • Water

  • Salt to taste


Look online for “maíz trillado” or check your local Latin or Asian market.



Zubereitung:


  1. Preparation

  2. The night before: Rinse the corn and soak it in plenty of water. Make sure the water level is about 4 fingers above the corn.

  3. The next day, cook the corn using the soaking water (if you think the pot needs a little more water, make sure the water is about 3 cm above the corn. I use a pressure cooker (Instant Pot on High mode) for about 25 minutes. In a traditional pot it can take an hour. Just make sure the grains are soft, but not too mushy.

    maiz en molino

  4. Grind the corn:

    • Old-school, with a manual grinder (fun but heavy-duty!)

    • In a food processor, in small batches if it’s not very big

    • Or, my go-to: with the KitchenAid grinder attachment, using the medium plate. Super practical and easy to clean!


  5. Add salt to taste and knead by hand. For 500 g of corn, I usually add 1½ tbsp of salt – adjust as needed.

  6. Shape the arepas. I place the dough between two plastic sheets and flatten it with a cutting board. Mine are usually 3 to 6 mm thick, depending on what I’m craving. You can also stuff them with cheese or spread some butter on top.

  7. Grill or pan-sear the arepas over high heat. If you have an arepa grill, even better – just make sure it’s hot enough so the dough doesn’t stick.

A taste of Colombia in every bite


These arepas are comforting, full of flavor, and deeply nostalgic. Enjoy them with fresh cheese, hogao, black coffee – or just as they are.


Try them and let me know how they turn out. Got any special tricks? I’d love to hear them!


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