In a blender, pulse the corn kernels and hot water until smooth.
In a large bowl, mix cornmeal, sour cream and sugar. Slowly add corn mixture while stirring with your hands or a wooden spoon; add cheese and divide dough into about 18 pieces.
Roll each piece into a ball and flatten it into a pancake about ¼ inch thick and 3 inches in diameter (rub your fingers around the edge so that it maintains its thickness).
In a medium skillet (or a sandwich press), melt butter over low heat.
Cook arepas until golden for 3 to 5 minutes on each side. They should be toasted on the outside but soft in the middle. Let cool to room temperature.
To make Strawberry Mango Salsa:
In a medium bowl, combine strawberries, mango, juice and mint.
To serve:
Top each arepa with 1 to 2 tablespoons strawberry salsa and 1 tablespoon whipped cream, if desired.
Notes
Nutrition facts based on including whipped cream topping.