🇨🇷 Costa Rican Cuisine

Chorreadas

Sweet Corn Pancakes

Prep Time 15 min
Servings 6
Difficulty Easy
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.

Ingredients

Instructions

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