Serves 6 Arepas
3/4 cup whole milk
3 tablespoons unsalted butter, plus more for pan
1/4 cup buttermilk
1 cup frozen corn kernels, thawed
1 cup finely ground yellow cornmeal
1/4 cup sugar
1/4 teaspoon salt
1 cup (about 2 + 1/2 ounces) grated Monterey Jack cheese
About 1 tablespoon of butter for grilling
6 slices (about 1 ounce each) mozzarella cheese
1. In a medium saucepan, bring the milk to a boil over high heat. Remove from heat and let sit for a minute or two. Stir in 3 tablespoons of butter and buttermilk. Stir until the butter has completely melted, then let sir for 2 minutes.
2. Pulse the corn kernels in a food processor until just coarse. In a large bowl, combine the corn, cornmeal, sugar, salt, and Monterey Jack cheese and stir to combine. Gradually add enough of the warm milk mixture to make a very thick batter.
3. Heat a griddle or large skillet over medium-high heat and melt about 1 tablespoon of butter. When foam subsides, drop about 2 tablespoons of the batter onto the skillet for each arepa (they should be about 3 inches in diameter). Cook until underside is golden brown, anout 4 minutes, then turn arepas and brown the other side.
4. When the arepas are brown on both sides and batter is cooked through, sandwich one slice of mozzarella cheese between two of the arepas. Reduce heat to low and continue cooking until cheese melts, turning once ot twice. Continue filling and cooking the remaining arepas and serve hot.