Chorreadas

Step by stepInstructions

1. Grate the corn kernels off the cobs using the coarse side of a box grater, catching all the milky juices.
2. Whisk the egg and milk into the grated corn, then stir in the flour, salt, and cheese or sugar if using, until just combined.
3. Heat a buttered griddle or skillet over medium heat and drop spoonfuls of the batter, spreading them slightly.
4. Cook for three to four minutes per side, until the edges are golden and crisp and the centers are set.
5. Serve warm, piled with natilla or a slice of queso fresco.