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Chorreadas con Natilla
Traditional Costa Rican corn pancakes, often enjoyed for breakfast or as a snack. Made from fresh corn, they have a slightly sweet and savory flavor, best served with natilla (sour cream) or cheese.
ð§ ææ
- 2 cups Fresh corn kernels(from about 3-4 ears of corn)
- 1/2 cup Milk
- 2 large Eggs
- 1/4 cup All-purpose flour
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- for frying Butter or oil
- for serving Natilla (sour cream) or cheese
ðšâð³ äœãæ¹
- 1
In a blender or food processor, combine the fresh corn kernels, milk, eggs, flour, sugar, and salt. Blend until mostly smooth, with a slightly coarse texture.
â±ïž 5 minutes - 2
Heat a lightly oiled or buttered griddle or non-stick skillet over medium heat.
â±ïž 2 minutes - 3
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, until golden brown and cooked through.
â±ïž 8-10 minutes - 4
Repeat with the remaining batter, adding more butter or oil as needed.
â±ïž 10 minutes - 5
Serve the chorreadas warm, topped with natilla (sour cream) or grated cheese.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor a richer flavor, use fresh corn and grind it yourself.
- âIf the batter is too thick, add a tablespoon or two of milk.
- âDo not overcrowd the pan; cook in batches for best results.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of baking powder to the batter for fluffier pancakes.
- Serve with a drizzle of honey or maple syrup.