Step 1

Add corn, ricotta, and Parmesan to food processor. Lock lid into place. Turn on processor and process until corn is broken down and mixture is combined, about 1 minute. Stop processor and remove lid.

Step 2

Add masarepa, milk, flour, melted butter, sugar, honey, baking powder, and salt. Lock lid back into place. Turn on processor and process until smooth, about 1 minute. Stop processor. Remove lid and carefully remove processor blade (ask an adult for help).

Step 3

Use rubber spatula to scrape batter into medium bowl. Cover with plastic wrap and let sit for 15 minutes.

Step 4

Line rimmed baking sheet with double layer of paper towels and place near stovetop. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-low heat until shimmering, about 2 minutes (oil should be hot but not smoking).

Step 5

Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop heaping ¼ cup batter into skillet. Repeat 3 more times, leaving space between portions.

Step 6

Cook until golden brown on first side, 2 to 3 minutes. Use spatula to flip arepas. Cook until golden brown on second side, 2 to 3 minutes. (If skillet starts to smoke, turn heat down.) Transfer arepas to paper towel–lined baking sheet.

Step 7

Add remaining 1 tablespoon oil to skillet and repeat cooking in steps 5 and 6 with remaining batter to make 4 more arepas. Turn off heat. Serve.