Fresh Corn Pancakes from Costa Rica – chorreadas
I ate these in the main market in San José, Costa Rica, and could not stop eating them, morning, noon and night.
But I don’t find a recipe or a youtube in English, so here is one in Spanish, but not to despair, I’ll explain as this is the simplest thing ever.
For these, you need a batch of fresh corn, still a little milky – kernels should not be hard because the milkiness gives you the necessary liquid.
You need a sharp knife to cut the corn kernels from the cob.
You need a food processor or la licuadora, a liquidizer to smash your corn, because it takes just too long and is too much elbow grease to use a mortar and pestle.
So, cut the corn off, and process until it is like a thick pancake mix. Put some melted butter in and stir this up. If you use salted butter no additional salt is needed – it is to your taste.
Have a hot pan ready – preferably a larger hotplate type.
Put drops of oil in the pan and pour about as big as the size of a teacup saucer corn masa or mix on the drop of oil. Let fry until you see bubbles (don’t mess with it, it will break easily but let it caramelize on one side until you see the bubbles all over the surface, and it is nicely brown), and then drop a drop of oil on top of the pancake just before you flip with a spatula to cook the other side. Careful, they are a little prone to breaking at this stage.
Once cooked, eat with sour cream, perhaps a bit of honey or what you can dream up.
I love them, this two ingredient meal. People put a little corn flour in there and all kinds of things, but for me, just the corn pancake is excellent.
And here is a Spanish youtube just to watch the method .. She adds sugar and condensed milk, but that is not necessary. In fact, please do not do that!
- You must be logged in to reply to this topic.