Remove kernels from 4 ears of fresh corn by standing each ear upright and carefully cutting downward with a sharp knife. Set aside 1 cup of whole kernels.

Place remaining corn kernels in a blender or food processor and pulse until you achieve a coarse puree with some texture remaining. Do not over-blend into a completely smooth paste.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.

In a separate bowl, beat the eggs lightly, then add the milk and melted butter. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy.

Fold in the corn puree and reserved whole corn kernels. Mix until evenly distributed. The batter should be thick but pourable. If too thick, add 1-2 tablespoons more milk.

Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the hot skillet for each chorreada. Use the back of a spoon to spread slightly into a 4-5 inch round pancake.

Cook for 3-4 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 3-4 minutes until golden brown.

Transfer cooked chorreadas to a plate and keep warm while cooking remaining batter.

Serve immediately topped with a generous dollop of sour cream or natilla and optional honey drizzle.