July 20, 2016
Breakfast, Snacks, Dairy,
Vegetables, Corn, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Stove Top, Vegetarian, Flour, Milk, Kosher Dairy more
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"The original recipe of chorreadas is a native indigenous recipe that only included fresh corn also known as elote. During the five years I lived in Costa Rica, one of my favorite Tico foods were the Chorreadas - pancake-like delights, made with fresh corn. You could find these everywhere, from the ones mass-produced for supermarkets (the ones at Walmart were the best!), to the corner Soda (or diner) where you could see the corn being hand ground. Unlike pancakes, these aren't eaten with syrup. Instead, a good dollop of natilla (like creme fraiche) does the job. Can't wait to make these! For a savory version of chorreadas, omit the sugar and add grated cheese on top of the chorreadas before turning them over."
Combine all the ingredients except the butter in a food processor and blend until the mixture is crumbly.
Melt butter in a frying pan. Drop batter into round pancakes and cook for about 2 minutes. Turn over and cook for 2 more minutes.
Serve warm. You can top with sour cream or Mexican crema.
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These little corn pancakes were the bomb. We loved them. Served with thick sour cream and chunky Guacamole, they were awesome. Quick and really easy to make with excellent results. Love the intense corn flavor that the Corn Masa brings to the dish. Thank you for sharing a recipe, I will enjoy again. Made for CQ4 - Central America.