3/4 cup Butterball® Turkey Breakfast Sausage Crumbles
1 ea White Corn Arepa, warm, split to form a pocket
1 ea egg(s), scrambled
1 tbsp Queso fresco
1 1/2 tbsp Roasted Corn and Black Bean Salsa
1 tbsp Avocado/Cilantro Sauce
White Corn Arepas
Directions
Combine the arepa flour and salt. Blend well.
Slowly pour in the warm water while adding the butter and cheese. Blend well.
Form approximately 3-ounce dough balls, and then form into 4-inch x ½-inch cakes. Place them onto a lightly greased sheet pan. Cover with plastic wrap and refrigerate for 30 minutes.
Cook the arepas on a lightly oiled griddle or grill over medium heat. Cook the arepas for about 3–4 minutes per side. Turn only once. Serve warm.
Ingredients
1 1/4 cups White corn arepa flour
1/2 tsp salt, sea
1 1/4 cups water, (100ºF)
5 oz butter, room temperature
1/4 cup Jack cheese
Roasted Corn And Black Bean Salsa
Directions
Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
Remove the corn from the oven and allow it to cool in a clean container covered with foil. When the corn is cool, carefully remove the roasted kernels from the cob.
Combine the corn with all the remaining ingredients and blend well.
Chill the salsa in a sealed container for 1 hour before serving.
As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
Ingredients
5 ears corn, fresh
1/3 cup oil, olive
salt and pepper, to taste
10 oz tomato(es), grape, washed and diced
1 can beans, black, drained
2 cups onion(s), green, 1/4 in. cubes
4 cloves minced garlic
2 ea jalapeño(s), seeds removed, sliced thin
3 tbsp lime, juice
3/4 cup cilantro, fresh, chopped
1 tsp hot sauce
1 tbsp chili powder, dark
1 tsp cumin, ground
Avocado Cilantro Sauce
Directions
Using a blender, combine all the ingredients except tomatoes and green onions. Blend until smooth.
Pour the blended sauce into a storage container, and then fold in the tomatoes and green onions.
