Chorreadas
Pancakes of ground fresh corn, served with natilla soured cream.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Nelson Fernando Sotelo Castro · CC BY 2.0