COSTA RICAN RECIPES Part 2 - Chorreadas, Gallo Pinto & Churchill - Simple and Easy Recipes

Blend corn and milk until smooth.

In a bowl, whisk together eggs, sugar, salt, and baking powder.

Combine the corn mixture with the egg mixture and mix well.

Heat a skillet over medium heat and add butter until melted.

Pour a ladle of the batter into the skillet, spreading it evenly.

Cook until the edges start to lift and the bottom is golden, about 3-4 minutes.

Flip the chorreadas and cook for another 2-3 minutes until golden.

Repeat with remaining batter, adding more butter as needed.

Serve warm, topped with cheese.

Equipment Needed

Dietary

Allergens