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Costa Rican Corn Pancakes

  • Chorreada4 cups fresh corn
  • 1/4 cup milk or water
  • 1 tsp. salt
  • 2-4 garlic cloves, crushed
  • 2 Tbsp. oregano
  • Oil

Whirl everything (except oil) in a blender till smooth. Pour into a bowl and warm oil in a cast-iron pan on medium-high heat. Scoop out 2 spoons full into the pan and spread into a circle like pancakes. Lower heat slightly, let it brown lightly (about 2 minutes), flip it over and cook till golden. Put aside on a plate covered with a towel to keep warm and keep making more till the batter is gone.

It is great for breakfast, lunch, dinner or as a side dish. Serve with cultured sour cream or your choice of toppings! Simple, easy and tasty.

SWEET version: omit the garlic and oregano. Add 4 Tbsp. of your choice of liquid sweetener or 1/4 cup sugar.
CHEESY version: before flipping the pancake, sprinkle your choice of cheese on top and flip it. Make sure your pan is well greased to keep the cheese from burning into your pan.

Other Recipes:

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