Jorge Castillo: You see them all over Miami. One brand, Arepa Queen is very popular at festivals and other events.

Glenn Lindgren: The traditional arepa served in Miami has two cornmeal pancakes with a layer of cheese inside. The pancakes are slightly sweet and have a delicious corn flavor. They're usually smeared with butter and cooked on a griddle.

Jorge Castillo: Most places use a mild Swiss. We've had good luck with a Baby Swiss - the one without the holes.

Glenn Lindgren: Other people we know have used Monterey Jack or Mozzarella.

1 cup milk

5 tablespoons butter

1 cup ground frozen corn kernels

1 cup Arepa Flour or 1 cup finely ground yellow corn meal

1/4 teaspoon salt

1/3 cup sugar

1 cup mozzarella cheese

1/2 cup water (approximately)

Mild Swiss cheese, sliced

Add the five tablespoons of butter. Let stand.

Grind one cup frozen yellow corn kernels in a food processor. In a large bowl, mix the arepa flour, salt, sugar, ground corn, and mozzarella. Make a well in the center and gradually add the hot milk. Stir until there are no lumps.

Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick. Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/4" thickness.

Cut out arepas with a large cookie cutter-- about 3 inches in diameter. (We've had good luck using a small straight edged bowl.)

Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese on one arepa and cover with another to make a sandwich.

Heat on griddle until cheese melts. You can also make the pancakes only and store them in the refrigerator or frozen until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between (on the unbuttered sides) and heat on the griddle at low-heat until the cheese melts.