I didn't think the recipe linked from the blurb was all that outstanding
so I whistled up this one from my New York Times database .... much
more likely to get some play at Chez Dirty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arepas de Choclo w/Avocado Salad
Categories: Breads, Salads, Cheese, Fruits, Herbs
Yield: 5 servings

MMMMM--------------------------AREPAS--------------------------------
1 c Corn niblets
1 c Precooked yellow cornmeal;
- such as masarepa or
- instant polenta
1 c Quesito or whole-milk
- ricotta
1/2 c Grated Manchego or Parmesan
1/4 c A-P flour
3 tb Granulated sugar
1 ts Baking powder
1 ts Kosher salt
3/4 c Whole milk
3 tb Unsalted butter; melted
+=PLUS=+
3 tb butter; for frying

NNNNN----------------------AVOCADO SALAD-----------------------------
2 md Hass avocados; pitted,
- peeled, cubed
2 c Halved cherry tomatoes
Juice of 1 lemon
1 tb Extra-virgin olive oil
Salt & fresh ground pepper
1/2 c Torn fresh cilantro; garnish
1/2 Crumbled quesito or queso
- fresco; garnish (opt)

In a food processor, process corn until kernels break
down and mixture is smooth. Transfer ground corn into a
large bowl, and add cornmeal, quesito, Manchego, flour,
sugar, baking powder and salt. Using a wooden spoon,
combine ingredients. Stir in milk and 3 tablespoons
melted butter until just combined. Let the batter rest
for 10 to 15 minutes to allow cornmeal to absorb the
liquid.

While the batter rests, make the avocado salad: In a
medium bowl, combine avocado and tomatoes. Add lemon
juice and oil, and toss to combine. Season with salt and
pepper to taste.

Heat a large cast-iron skillet or griddle over
medium-high. Melt 1 tablespoon butter until bubbles
form. Pour about 1/2 cup of batter onto the skillet or
griddle, and, with the back of a spoon or offset
spatula, spread batter into 4- to 5-inch rounds.
Depending on the size of your skillet, repeat with
batter, frying 2 arepas at a time. Do not crowd the pan.
Cook until golden brown, 2 to 3 minutes per side.
Transfer arepas to a paper towel-lined plate and tent
foil on top to keep warm. Repeat with the remaining
batter, adding more butter as needed. Reduce heat if pan
is getting too hot.

Top arepas with avocado salad. Garnish with cilantro and
quesito, and serve immediately.

Recipe from: Mariana Velasquez

Adapted by: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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