I know I don’t normally post recipes, but I’ve been curious about tackling this one for a while now. Arepazo’s Colombian Sweet Corn Cake is one of my most craved dishes in all of Columbus. (That really says something!) Below are photos, the recipe, and links to help you recreate this amazing dish too!
Arepazo’s Colombian Sweet Corn Cake Copycat Recipe
Corn cakes (I used half this recipe and it made four corn cakes)
Shredded beef (or other meat of your choice)
Romaine lettuce, sliced into very thin strips
Banana peppers, diced (I used Hungarian wax peppers)
Arepazo’s cilantro sauce (available by the bottle at all Arepazo locations!)
- Prepare meat (I used leftover shredded pot roast).
- Follow the mojito recipe and place in refrigerator until ready to serve.
- Get your toppings ready (lettuce, mozzarella, peppers, avocado). I placed mine in bowls and put them in the fridge.
- Follow the recipe for the corn cakes. To make these a bit sweeter (like Arepazo’s), I sprinkled a little sugar on each side while they were in the pan. (This is optional.)
- Once everything is complete, start building your dish! Place the corn cake on the bottom, top it with romaine and peppers. If using meat, place that on top of the romaine. Sprinkle on mozzarella, then top with mojito, avocado, and cilantro sauce. Enjoy!
Yield: 4 servings
Note: While this was a great dinner that my guests LOVED (and wanted the recipe for immediately!), the corn cake wasn’t exactly like Arepazo’s. Next time I might consider using some Jiffy cornbread mix in the corn cakes. Let me know if you figure out a better corn cake recipe, as I’d love to keep trying to match it! :)