In a blender or food processor, add the fresh corn kernels, milk, eggs, flour, sugar, and salt. Blend until you achieve a smooth batter with some corn texture remaining. The consistency should be thick like pancake batter.

Let the batter rest for 10 minutes at room temperature to allow the flour to hydrate fully.

Meanwhile, prepare the curtido by shredding the cabbage finely using a sharp knife or mandoline. Place in a bowl with the shredded carrots, sliced onions, and a pinch of salt.

Add the white vinegar, oregano, and a small amount of water to the cabbage mixture. Mix well and let it marinate for at least 15 minutes, tossing occasionally.

Heat a large skillet or griddle over medium heat and brush lightly with vegetable oil.

Pour about 1/4 cup of the corn batter onto the hot skillet for each güirila, spreading it gently into a round shape about 4-5 inches in diameter and 1/4 inch thick.

Cook for 3-4 minutes on the first side until golden brown spots appear and the edges start to look dry. Flip carefully with a spatula.

Cook for another 3-4 minutes on the second side until golden and cooked through. The güirila should be firm but still tender.

Transfer cooked güirilas to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.

To serve, place warm güirilas on a serving platter. Top each with a generous dollop of sour cream and a portion of the tangy curtido.

Drizzle with additional cream if desired and serve immediately while warm.