Costa Rican Chorreadas (Sweet Corn Pancakes)

Ingredients

• 4 cups fresh corn kernels
• 2 eggs
• 1/4 cup sugar
• 2 tbsp all-purpose flour
• 1/4 cup milk
• 1 tsp baking powder
• Pinch of salt
• Butter, for cooking
• Sour cream (natilla), for serving

Instructions

1. 1Blend the corn kernels with eggs and milk until you have a coarse, slightly chunky batter.
2. 2Stir in sugar, flour, baking powder, and salt until just combined, being careful not to overmix.
3. 3Heat a griddle or nonstick skillet over medium heat and add a small pat of butter.
4. 4Pour small ladlefuls of batter onto the griddle to form pancakes about 10cm across.
5. 5Cook for 2-3 minutes per side until golden brown and cooked through, flipping once bubbles form on the surface.
6. 6Repeat with the remaining batter, adding more butter to the pan as needed.
7. 7Stack the warm chorreadas on a plate and serve with a generous dollop of natilla (Costa Rican sour cream).

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