👨‍🍳 Instructions

1. 1

   In a blender or food processor, combine the fresh corn kernels, milk, egg, sugar, baking powder, and salt. Blend until mostly smooth, but with some texture from the corn remaining.

   💡 Tip: Don't over-process; a slightly chunky texture is desirable.
2. 2

   Transfer the corn mixture to a bowl. Gradually whisk in the flour until just combined. The batter should be thick but pourable.

   💡 Tip: Avoid overmixing the batter.
3. 3

   Heat vegetable oil in a large skillet or griddle over medium heat. Once hot, pour about 1/4 cup of batter per chorreada onto the skillet, leaving space between them.

   ⏱️ 3-4 minutes per side

   💡 Tip: Adjust heat as needed to prevent burning.
4. 4

   Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.

   ⏱️ 6-8 minutes total

   💡 Tip: The edges should look set before flipping.
5. 5

   Remove chorreadas from the skillet and drain on paper towels. Serve warm, typically with natilla (Costa Rican sour cream) or a drizzle of sugar syrup or honey.

   💡 Tip: These are best enjoyed fresh off the griddle.