Arepas with Hearts of Palm Seca and Aji Corn Sauce

Inspired by a recent trip to Colombia, these arepas are delicious for dinner. The Hearts of Palm are seasoned with spices and lime, then roasted in a 350˚ oven until dry, or seca in Spanish. The seca can be made the day before. P.A.N precooked cornmeal is available at latino markets or online.

Arepas with Hearts of Palm Seca and Aji Corn Sauce

Preheat the oven to 350˚

Make the arepa dough – Mix the precooked cornmeal, turmeric and salt. Add the water and whisk remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes. Using your hands, divide the dough into 4 pieces. Roll each piece into a ball and flatten in gently to create a disk about 3″ in diameter and ½” thick. In a 12″ non stick skillet or cast iron griddle over medium heat, spray with oil and fry the arepas until golden brown, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 30 minutes. Remove from oven, let rest 5 minutes.

Make the Hearts of Palm Seca – Drain the Hearts of Palm and shred with a fork and place in a mixing bowl. Add the sliced Vidalia onion, chorizo seasoning, lime zest and bouillon. Mix well.

Bake in preheated oven 45-50 minutes, stirring every 20 minutes for even browning, until the mixture dries out.

Make the aji corn sauce – In a large skillet over medium heat sauté the onion until translucent in the avocado oil. Add the garlic and sauté 2 more minutes. Add the corn kernels and cook, stirring occasionally for 4-5 minutes. Place in a food processor along with the nutritional yeast, aji amarillo chile, salt and vegan mayonnaise. Process until smooth, about 5 minutes. Taste and adjust salt, if necessary.

To serve – Split the arepas and fill the the Hearts of Palm seca. Top with a spoonful of the aji corn sauce. Garnish as desired. Serve warm with plantain chips.

serves 4



  • 2 14.5 oz jars hearts of palm, drained
  • ½ cup thinly sliced vidalia onion
  • 1 tbsp chorizo seasoning
  • 1 tsp freshly grated lime zest
  • 1 tsp vegetable Better Than Bouillon 
  • 2 tsp avocado oil


  • 2 ears corn, husked, kernels cut off the cob
  • 2 tbsp chopped onion
  • 2 tsp avocado oil
  • 2 cloves garlic, thinly sliced
  • 2 tsp nutritional yeast
  • ½ tsp aji amarillo chile
  • ½ tsp salt
  • 3 tbsp vegan mayonnaise


  • sliced avocado
  • sliced radishes
  • cilantro
  • shredded lettuce
  • salsa
  • plantain chips