In a large bowl, combine 1 ½ cups of corn flour and 1 teaspoon of coarse sea salt. Slowly pour in 2 cups of boiling water, stirring gently with a wooden spoon. The heat will activate the corn flour, and your mixture should become a dough.

Once the dough is cool enough to handle, add 2 tablespoons of room-temperature butter, 1 tablespoon of chopped fresh cilantro, and 1 teaspoon of garlic powder. Knead the dough until it’s smooth and pliable.

Take a handful of dough and shape it into a ball, roughly the size of a golf ball. Flatten it gently between your palms to form a patty about half an inch thick. Repeat this process until you’ve used up the dough.

Now, here’s the fun part! Press a small amount (about 1 tablespoon) of shredded mozzarella cheese into the center of each patty. Gently fold the edges over the cheese, pinching to seal it well. Roll the patty again to ensure the cheese is enclosed.

Heat up ¼ cup of vegetable oil in a large skillet over medium heat. Once hot, place the arepas in the oil, cooking for about 4-5 minutes on each side until they reach a golden brown. Your kitchen will smell heavenly, and you may see some cheese oozing out!

Remove the arepas from the skillet and place them on a plate lined with paper towels. This will ensure they cool slightly without being too greasy. Serve warm with your favorite condiments!