Combine corn and hot water in blender or food processor. Blend until smooth. Mix cornmeal, sour cream, sugar, salt and cheese in large bowl. Pour blended corn mixture over cornmeal mixture in bowl. Stir until evenly moistened.
Divide dough into 18 pieces. Roll each piece into a ball and flatten to about 1/4-inch thick and 3-inches in diameter.
Melt shortening in medium skillet over low heat. Cook arepas 3 to 5 minutes on each side or until golden brown. Cool. Serve with hot rice and black beans.