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.