The first few times I made these arepas I followed several Colombian recipes that I found on the Internet, but I only ended up with a horrible, thick batter in the pan because they never binded, meaning, they never thickened up. The same thing happened with the recipes I found in two Colombian cookbooks and with the ones I found on YouTube. I remember well that my mom suggested I add pre-cooked cornmeal, but I didn't want to do it because that's not how you make them in Colombia. I wish I had listened to her because I would have saved myself a whole lot of headaches.
When I finally decided to follow her advice, the question now was, how much cornmeal to use? Because we don't want them to have the same flavor as the regular corn arepas, but at the same time, we want them to be firm and not lose their shape while cooking. After several attempts, I got to the recipe I am sharing with you here. The texture is very similar to the arepas that people make in Colombia and the flavor is identical.
Blend the corn in a blender or food processor until you get a puree. Set aside.
In a large bowl, mix the pre-cooked cornmeal, sugar, salt, mozzarella cheese, milk and melted butter. Start with 1½ cups of milk and then add more if you see that the batter is too thick.
Melt 1-2 teaspoons of butter in a large pan on medium heat and then pour about ¼-½ cup of the corn batter, depending on how big you want the arepas. Flatten them on top and then shape them into a circle with the help of a spatula. Grill them for 5-7 minutes per side or until they're golden brown. During the last 2 minutes of cooking, you can place 1-2 slices of mozzarella cheese on top so that it has time to melt. Serve immediately.