Cheesy grilled arepas – crisp on the outside, tender on the inside and packed with sweet corn – are split and stuffed with chicken and black beans. Inspired by classic South American comfort food, they’re hearty, savory and perfect for sharing straight off the grill.
Ingredients
- 2 ½ cups warm water
- 1 tsp. salt
- 2 cups precooked white cornmeal (masarepa)
- 1 cup fresh or thawed frozen corn
- 1 ½ cups shredded mozzarella cheese
- 2 Tbsp. olive oil
- 1 cup black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- Sour cream, guacamole and lime wedges, to serve
Steps
- 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.
- 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.
- 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.
- 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.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- masarepa
- grilled arepas
- family-friendly
- corn and cheese
- easy dinner
- Fresh Magazine July August 2026
- stuffed arepas
- Guiding Stars
- arepas
- summer grilling