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In a large bowl, combine the sweet corn masarepa and water. Use your hands to mix until a soft, pliable dough forms. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if desired.
Allow the dough to rest for 5–10 minutes. This helps the masarepa hydrate fully, making it easier to shape.
Divide the dough into 20 equal balls. Flatten each into a disk about ½ inch thick, think of a thick pancake shape, roughly 5–10 cm in diameter.
Preheat a skillet or griddle over medium-high heat. Add a mix of butter and oil to coat the surface, this gives the arepas their signature golden color and rich flavor.
Place the arepas onto the hot surface. Reduce heat to medium-low and cook for 5 minutes on each side, until lightly golden. For extra color and a slight caramelization, increase the heat to high and cook for an additional 1–2 minutes per side.
Once off the heat, immediately top each arepa with crumbled or sliced queso blanco. The residual warmth will gently melt the cheese into the surface.
Enjoy fresh from the pan! These are best served warm, with stretchy cheese and maybe a side of aguapanela or a fresh fruit salad for a true Colombian experience.