Chorreadas: How to Make Traditional Costa Rican Corn Pancakes

Prepare the Corn: If using fresh corn on the cob, cut the kernels from the cob to yield around 4 cups. If using canned or frozen corn, ensure they are well-drained or defrosted.

Blend the Corn: In a blender or food processor, pulse the corn kernels until achieving a coarse texture, maintaining some small bits for texture.

Mix the Ingredients: In a large bowl, combine the processed corn, flour, salt, and baking powder. For sweet Chorreadas, add sugar at this stage. Mix well.

Add in the Wet Ingredients: Add the eggs and milk to the same bowl and mix until achieving a batter consistency. For savory Chorreadas, add the grated cheese here.

Cook the Chorreadas: Heat a frying pan or griddle over medium heat. Add butter or oil to prevent sticking. Pour the batter onto the hot surface, forming round pancakes about 4 inches in diameter. Cook until bubbles form on top and edges look set (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.

Serve the Chorreadas: Serve hot. Sweet Chorreadas can be drizzled with honey or served with natilla.

Equipment Needed

Dietary

Allergens