Costa Rica / Breakfast
UniTools
Chorreadas
Pancakes of ground fresh corn, served with natilla soured cream.
Ingredients
ServingsOriginal: Serves 4
- Fresh corn, on the cob6
- Sugar40 g
- Egg1
- Corn flour30 g
- Butter40 g
- Natilla or soured cream, to serve200 ml
- Fresh white cheese, to serve150 g
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the kernels from the cobs with a knife, running the blade down the core.
Grind the kernels in a blender in short pulses to a grainy mass.
Work in the egg, sugar, salt and corn flour to the consistency of thick cream.
Heat a pan with butter over medium until it just wisps.
Pour in a ladle of batter and spread it into a fifteen-centimetre round.
Fry three minutes a side, to golden patches and a springy centre.
Serve them hot with natilla and a slice of fresh cheese.
