Chorreadas

Name: Chorreadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Costa Rican
Ingredients: 4 ears fresh corn, kernels cut off; 2 eggs; 1/4 cup sugar; 1/4 cup whole milk; 2 tbsp melted butter; 1/2 tsp salt; Sour cream for serving; Queso fresco for serving (optional)

Chorreadas (choh-reh-AH-dahs)

Sweet Corn Pancakes

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 228 kcal

Thick, naturally sweet corn pancakes made from fresh ground corn kernels, served warm with sour cream — a traditional Costa Rican afternoon treat.

Nutrition & Info

Protein 5.0g

Carbs 34.0g

Fat 8.0g

Protein Carbs Fat

Dietary

gluten-free nut-free vegetarian

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

blender griddle or non-stick skillet

Presentation Guide

Vessel: warm plate

Garnishes: sour cream dollop

Accompaniments: queso fresco, coffee

Ingredients

4 ears fresh corn, kernels cut off
2 eggs
1/4 cup sugar
1/4 cup whole milk
2 tbsp melted butter
1/2 tsp salt
Sour cream for serving
Queso fresco for serving (optional)

Instructions

1
Blend corn kernels with eggs, sugar, milk, butter, and salt until mostly smooth but with some texture remaining.
2
The batter should be thick like pancake batter. Add more milk if too thick.
3
Heat a lightly greased griddle or skillet over medium heat.
4
Pour 1/4 cup batter per chorreada. Cook 3-4 min until edges are set and bottom is golden.
5
Flip carefully and cook 2-3 min more until golden on both sides.
6
Serve warm, topped with a generous dollop of sour cream and crumbled queso fresco.

💡

Did You Know?

Chorreadas are best when made with fresh corn at the peak of the rainy season — frozen corn simply cannot replicate the natural sweetness.

Chef's Notes

Equipment Tips

blender
griddle or non-stick skillet

Garnishing

sour cream dollop

Accompaniments

queso fresco, coffee

The Story Behind Chorreadas

Chorreadas represent the ancient corn traditions of Central America, where fresh corn was ground and cooked on clay comales long before European contact. The name comes from chorrear (to pour), describing how the batter is poured onto the griddle. Sugar and dairy were colonial additions, but the core concept of a fresh corn pancake is purely indigenous.

🕐 Traditionally enjoyed afternoon snack or light meal 📜 Origins: Pre-Columbian corn tradition

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