This is a dish that I didn't actually have while in Costa Rica, but when I was looking for recipes for gallo pinto, I came across it and was fascinated by it. So much so that I decided to make it. These are fresh corn pancakes, generally made a little sweet. They are evidently served with sour cream, but I'm not much of a fan, so I served them plain.
Chorreadas
Originally found at Taringa.net (note that this page is in Spanish)
2 cups of fresh (raw) corn
1/4 cup water
1/4 cup sugar
1/4 cup flour
2 eggs
Oil, as needed
Blend together corn and water until well pureed. Mix in sugar, flour, and eggs until well combined. Heat a small amount of oil over medium-high heat in a skillet, and pour a bit of the batter onto the hot surface. Allow to cook until lightly brown, then flip and brown the other side. Serve warm.
My Notes:
Do not attempt to make these regular sized pancakes, as they do not form quite as well and you'll have a heck of a time trying to flip them. I'd aim for palm-sized pancakes. Mine weren't very pretty, but they tasted awesome. Good enough to eat without any toppings, though you can have fun and top them with whatever you'd like. Previous suggestions I've heard include sour cream, cilantro, etc.
Enjoy!
