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Costa Rica Food Recipe for Chorreadas
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The basic Costa Rica recipe for Chorreadas is so simple, yet it creates a dish so wonderfully delicious that they are hard to resist. Most who have travelled to Costa Rica probably stopped by "La Fiesta de Maiz" on their way to the beaches through the mountains, and tasted their first chorreada there.
Chorreadas are an indigenous food, consisting completely of corn, though some recipes call for other additives.
10-12 ears of corn
1 cup of milk
The first thing you do after schucking all the ears of corn, is to remove the corn from the ear itself. The indigenous people of Costa Rica actually have a special tool for this, but I've seen people use cheese graters just fine. Grate the corn from the cob into a large mixing bowl. It will be a lumpy, juicy mess. Add optional ingredients if desired. Then, place mixture in a blender to smooth it out.
Heat a skillet on the stove on med-medhigh. Place a little oil or butter in the pan, and fry the corn mixture into pancake sized chorreadas. Traditionally served with "natilla" (sour cream) these can be eaten plain, or topped with sour cream, or butter, or honey. All up to the eater! Enjoy this Costa Rica treat!
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