Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBreakfast
Recipe Story
origins & traditionsChorreadas are beloved Costa Rican corn pancakes that showcase the country's abundance of fresh sweet corn. Unlike typical pancakes, these feature whole corn kernels blended into a slightly sweet batter that creates a unique texture - crispy edges with a tender, moist center. Traditionally served at breakfast or as an afternoon snack, chorreadas are a staple in Tico households and roadside sodas throughout the country. The addition of creamy sour cream or Costa Rican natilla provides a perfect tangy contrast to the natural sweetness of the corn. Some families add a touch of cinnamon or vanilla, while others prefer the pure corn flavor to shine through. These pancakes are best enjoyed fresh off the griddle when they are at their peak texture and warmth.
Instructions
step by step0/8 done
Remove kernels from fresh corn cobs using a sharp knife. You should have about 2 cups of corn kernels.
In a blender, combine 1 1/2 cups corn kernels, eggs, milk, and melted butter. Blend until relatively smooth but with some texture remaining.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Pour the corn mixture into the dry ingredients and stir until just combined. Fold in the remaining 1/2 cup whole corn kernels.
Heat a large skillet or griddle over medium heat and add a small amount of butter.
Pour 1/4 cup of batter for each pancake onto the hot surface. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
Serve immediately with a generous dollop of sour cream or crema on top.
Chorreadas with Crema
3.8 (18)
Traditional Costa Rican sweet corn pancakes served with a dollop of tangy crema. These golden, fluffy pancakes blend fresh corn kernels with a lightly sweetened batter for an authentic Tico breakfast experience.
easy
35 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 2 cups Corn, kernels removed from fresh cobs
- 3/4 cups Flour, all-purpose
- 2 pieces Eggs, beaten
- 1/2 cups Milk
- 2 tablespoons Butter, melted, plus more for cooking
- 2 tablespoons Honey
- 1/2 teaspoons Salt
- 1/4 teaspoons Cinnamon, ground (optional)
- 1/2 teaspoons Vanilla Extract (optional)
Toppings
- 1/2 cups Sour Cream
Chef Tips
expert advice•For the most authentic flavor, use fresh sweet corn rather than canned or frozen.
•The natural sugars in fresh corn make a significant difference in taste.
•If fresh corn is unavailable, frozen corn kernels work better than canned.
•Adjust the sugar based on the sweetness of your corn - very sweet corn may need less added sugar.
•The batter should be slightly lumpy and thick enough to hold its shape on the griddle.
•If too thin, add a tablespoon more flour; if too thick, add a splash of milk.
•Costa Rican cooks often make these slightly smaller and thicker than American pancakes.
Variations & Substitutions
make it your own•For variation, try adding a pinch of nutmeg or a splash of vanilla extract.
•Some regions serve chorreadas with cheese instead of cream, or drizzle them with honey or maple syrup for extra sweetness.
Storage & Reheating
keeping it freshStorage
Store leftover chorreadas in an airtight container in the refrigerator for up to 2 days. Place parchment paper between pancakes to prevent sticking. They can also be frozen for up to 1 month when wrapped individually in plastic wrap and stored in a freezer bag.
Reheating
Reheat chorreadas in a skillet over medium-low heat for 1-2 minutes per side until warmed through and slightly crispy. Alternatively, microwave for 30-45 seconds, though this method will produce softer pancakes. For best results, reheat in a 350°F oven for 5-7 minutes.
