Costa Rican Corn Pancakes (Chorreadas)
Ingredients
Instructions
  1. Shuck/peel the corn. Using a sharp knife, slice the kernels off the cob into a large bowl.
  2. Add salt and a little water (just enough to turn it into a paste)
  3. Blend ingredients in a vita mix (okay, the vita mix is not traditional, but I’m guessing you don’t have a stone grinder in your cupboard). The mixture is done when it has reached the consistency of pancake batter. Meanwhile, heat a small amount of coconut oil in a pan on medium heat.
  4. Pour the mixture onto the skillet in pancake-sized blobs. Use the back of a spoon to make round. Flip after about 30 seconds, and allow to cook through. Serve hot.
Recipe Notes

“Chorrear” means “to pour” in Spanish. Chorreadas are thus named because they are poured onto the skillet.