Chorreadas

Ingredients

Quantities for 4 servings.

• 6 piece Fresh corn, on the cob
• 40 g Sugar
• 1 piece Egg
• 30 g Corn flour
• 40 g Butter
• 200 ml Natilla or soured cream, to serve
• 150 g Fresh white cheese, to serve
• 1 tsp Salt

Method

1. Cut the kernels from the cobs with a knife, running the blade down the core.
2. Grind the kernels in a blender in short pulses to a grainy mass.
3. Work in the egg, sugar, salt and corn flour to the consistency of thick cream.
4. Heat a pan with butter over medium until it just wisps.
5. Pour in a ladle of batter and spread it into a fifteen-centimetre round.
6. Fry three minutes a side, to golden patches and a springy centre.
7. Serve them hot with natilla and a slice of fresh cheese.