Arepas

• 2 cups fresh corn kernels OR
• 2 cups cooked cream-style corn
• 1 egg
• 1/4 cup milk or half and half
• 3/4 to 1 cups masa harina
• 1/2 teaspoon Lawry's seasoned salt (see note)
• Neutral oil, for frying

1. In a mixing bowl, combine corn, egg, milk and seasoned salt. Stir to mix.
2. Add enough masa harina to make a thick dough. Think sugar cookie dough in consistency.
3. Heat 3 tablespoons or so of oil in a skillet over medium high heat.
4. Scoop up about 1/4 cup of arepa mixture, make a ball, and flatten in your palms to about 1/4 inch thick.
5. Fry on both sides until golden, and drain on paper towels on a rack.
6. NOTE: Lawry's Seasoned Salt is my go-to seasoning. It has salt, celery powder and paprika that I can identify, and I'm not certain what else. If you prefer to come up with your own seasoning blends, season these however best works for you!

corn kernels, corn, egg, milk, masa harina, salt, oil

Taken from food52.com/recipes/13624-arepas (may not work)