Chorreadas (Costa Rican Sweet Corn Pancakes)

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/4 cup whole milk
• 2 tbsp sugar
• 1/2 tsp salt
• Butter, for the griddle
• Natilla or sour cream, to serve

Before you cook

• Thaw the corn kernels if frozen and drain well.
• Measure out the remaining ingredients.

Steps

1. Combine the corn, eggs, flour, milk, sugar and salt in a blender.
2. Blend on high speed for 1 minute until the batter is very smooth with no visible corn pieces.
3. Heat a griddle or nonstick skillet over medium-low heat and brush it with a thin layer of butter.
4. Pour about 1/4 cup of batter onto the griddle for each pancake, spreading it slightly thinner with the back of the spoon.
5. Cook each pancake for 3 minutes until the bottom is golden brown and the edges look dry.
6. Flip the pancake and cook for 2 more minutes until cooked through and golden on both sides.
7. Transfer the cooked chorreada to a plate and cover loosely to keep warm.
8. Repeat with the remaining batter, brushing the griddle with more butter as needed.
9. Serve the chorreadas warm topped with a spoonful of natilla or sour cream.