Chorreadas are tender corn pancakes, traditionally served for breakfast with coffee or cane water, an indigenous legacy of Costa Rican cuisine.
The corn kernels give them a naturally sweet flavor and a characteristic moist, spongy consistency.
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Costa Rican Sweet Corn Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pieces
- Category: Breakfast
- Cuisine: Costa Rican
Ingredients
- 10 of very tender ears of corn
- 110 ml of milk (about 1/2 cup)
- 8 tablespoons of flour
- 6 tablespoons of sugar
- 2 of eggs
- 1 pinch of salt
- 2 tablespoons of oil
Instructions
- Shuck the corn, shuck the tender corn ears.
- Blend, blend the corn kernels together with the milk, flour, sugar, eggs, and salt, until you get a pancake-like batter.
- Heat the pan, heat the oil in a skillet over medium heat.
- Cook, pour 4 tablespoons of the batter into the pan, spreading so it’s not too thick or too thin.
- Brown, cook until golden on one side before flipping.
- Flip, carefully flip and cook the other side until golden.
- Repeat, repeat the process with the rest of the batter.
- Serve, serve hot, on a plantain leaf if desired.
Tips for getting it right
- Using very tender corn is key to achieving chorreadas’ characteristic sweet flavor and moist texture.
- Spreading the batter evenly in the pan keeps them from turning out too thick or too thin.
- Cooking over medium heat lets them brown evenly without burning.
- They’re traditionally served on a plantain leaf, which adds extra aroma.
Traditional variations
- They can be made with a bit more or less sugar, depending on whether a sweeter or more neutral flavor is preferred.
- Some families serve them with grated cheese on top.
How to serve
Chorreadas are served hot, typically for breakfast, alongside natilla and coffee or cane water.
They’re a dish with indigenous roots, present in traditional Costa Rican cuisine.
Recommended sides
- Natilla
- Coffee
- Cane water
Did you know?
Chorreadas are an indigenous legacy of Costa Rican cuisine, made from tender corn.
They’re traditionally served on a plantain leaf, a custom that adds a special aroma to the dish.
Frequently Asked Questions
Tender corn adds a natural sweetness and the moist, spongy consistency characteristic of this dish.
They're traditionally served with natilla (sour cream) and a cup of coffee or cane water.
They're typically served for breakfast, though they're also enjoyed as an afternoon snack.
It's a traditional custom that adds extra aroma to the dish, besides being a practical way to serve them.
