Chorreadas – fresh corn pancakes

Ingredients

• 500 g fresh corn kernels or thawed frozen corn
• 1 egg
• 60 g plain flour
• ½ dl milk
• 1 tbsp sugar
• ½ tsp salt
• 2 tbsp butter for frying
• 150 g sour cream to serve

Method

1. 1Blend corn, egg and milk into a coarse batter.
2. 2Stir in flour, sugar and salt. Leave for 5 minutes; batter should be thick but spoonable.
3. 3Melt a little butter in a pan over medium heat. Cook small pancakes for 3–4 minutes per side until golden and cooked through.
4. 4Serve hot with sour cream.