Grilled Arepas with Farmer's Cheese (or Queso Blanco)
['1 cup corn kernels, fresh or frozen and thawed', '3/4 cup heated chicken stock or water', '1 cup instant cornmeal', '1 1/2 teaspoons sugar', '1 teaspoon sour cream', '1 ounce Manchego cheese, grated', '1 tablespoon butter, melted', '"1/2 cup farmers cheese or Mexican queso blanco"']
In a blender, process the corn kernels and chicken stock until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces. 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.
Light a fire in a charcoal or gas grill. 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. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
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