Costa Rican Chorreadas (Sweet Corn Pancakes)
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The Tale of Costa Rican Chorreadas (Sweet Corn Pancakes)
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Chorreadas are sweet corn pancakes made from fresh, tender corn kernels blended into a light batter, part of Costa Rica's long tradition of corn-based cooking rooted in the country's Indigenous and mestizo food heritage. They're a popular rural breakfast or snack, usually served with a dollop of natilla, Costa Rica's tangy sour cream.
Ingredients
Scale:· 6 servings
- 4 cups fresh corn kernels
- 2 eggs
- 1/4 cup sugar
- 2 tbsp all-purpose flour
- 1/4 cup milk
- 1 tsp baking powder
- Pinch of salt
- Butter, for cooking
- Sour cream (natilla), for serving
Instructions
- 1Blend the corn kernels with eggs and milk until you have a coarse, slightly chunky batter.
- 2Stir in sugar, flour, baking powder, and salt until just combined, being careful not to overmix.
- 3Heat a griddle or nonstick skillet over medium heat and add a small pat of butter.
- 4Pour small ladlefuls of batter onto the griddle to form pancakes about 10cm across.
- 5Cook for 2-3 minutes per side until golden brown and cooked through, flipping once bubbles form on the surface.
- 6Repeat with the remaining batter, adding more butter to the pan as needed.
- 7Stack the warm chorreadas on a plate and serve with a generous dollop of natilla (Costa Rican sour cream).
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