Grilled Arepas with Farmer's Cheese (or Queso Blanco)

Ingredients

• 1 tablespoon butter melted
• 0.8 cup heated chicken stock 
• 1 cup cornmeal instant
• 1 cup corn kernels fresh thawed
• 1 ounce manchego cheese grated
• 0.5 cup mexican queso blanco 
• 1 teaspoon cup heavy whipping cream sour
• 1.5 teaspoons sugar 

Equipment

• bowl
• blender
• wooden spoon
• grill
• kitchen towels

Directions

1. In a blender, process the corn kernels and chicken stock until smooth.
2. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
3. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
4. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
5. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
6. Light a fire in a charcoal or gas grill.
7. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking). Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
8. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
9. From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.