Rosalita'S Arepas Con Queso

• 3/4 cup whole milk
• 3 tablespoons unsalted butter
• 1 -2 tablespoon unsalted butter (for frying)
• 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 monterey jack cheese, grated
• 6 slices mozzarella cheese (about 6 ounces)

1. In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
2. Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
3. Pulse the corn kernels in a food processor until just coarse.
4. In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
5. Gradually add enough of the hot milk mixture to make a very thick batter.
6. Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
7. Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
8. When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
9. Best served hot.

whole milk, unsalted butter, unsalted butter, buttermilk, corn kernels, ground yellow cornmeal, sugar, salt, cheese, mozzarella cheese

Taken from www.food.com/recipe/rosalitas-arepas-con-queso-208135 (may not work)