When we have corn season we love to make Chorreadas to eat with sour cream, cream cheese, or condensed milk!! They look like pancakes and are always accompanied by a delicious hot cup of coffee or a glass in my case

Costa Rican chorreadas are basically Costa Rican corn pancakes. They can be sweet or savory and are made from ground fresh corn. They have similar ingredients to a corn tortilla but the fresh corn and milk give them a completely different texture.

You will need (2 servings):

Ingredients

Method:

• Remove the corn from the can and drain. If using corn on the cob, make remove the corn with a sharp knife.
• Blend the corn, flour, milk and salt in a blender until a very smooth consistency is reached. If you are making sweet chorreadas make sure to use sugar instead of salt.
• Preheat a skillet to medium heat (or medium-high heat if using an electric stove) and add cooking oil or nonstick cooking spray. Coat the pan.
• Pour the corn mixture into the pan until you have about 1/4 inch of batter in the pan. These are notorious for falling apart, and you want a nice round tortilla-like shape. Therefore, make sure to pour just enough to evenly coat the pan.
• Lower heat to low, and cover the chorreada mixture. Cook through and remove. Repeat until you have no more batter.

You could substitute heavy cream for the milk, and brown sugar for the granulated sugar in the sweet version. For cooking oil, you can easily substitute extra virgin olive oil.

The chorreadas can be a side dish or a main dish.

Serve warm, accompanied by hot coffee, tea, or a favorite juice.