When traveling through Costa Rica, one thing you’re quick to discover out on the streets is the abundance of sodas. No, not fizzy soft drinks in cans and bottles – I’m talking about small, family-run eateries that sit on the side of the road; generally with undercover seating – or even holes-in-the-wall in market buildings. This is where you see taxi drivers, local workers and residents getting their fill on honest, homestyle cooking.
Many of the sodas have their own specialties. Stuff for breakfast, slow-cooked meaty stews, deep-fried goodies, gallo pinto (rice & beans), you name it. And it’s all so cheap! One of the typical breakfast dishes you can pick up at a soda is chorreadas – pancakes made from ground fresh corn – simply served with natilla, which is a type of sour cream, a cup of coffee or glass of milk.
More modern variations make them similar to regular Western-style pancakes with eggs and flour – using a food processor or blender rather than laboriously grinding the corn with a mincer. I’ve gone with the modern method with mine, also studding the batter with slices of fresh banana for a little more natural sweetness. You could drown the chorreadas with maple syrup or honey, but to be honest, there’s actually enough sweetness in there thanks to the corn. Give them a go! 
Chorreadas 101: Tips for Perfect Corn Pancakes
How to Get the Best Texture
- Use fresh corn whenever possible for the best flavor and consistency. If using frozen corn, thaw and drain before blending.
- The batter should be thick but pourable—if it’s too runny, add a little more flour; if too thick, add a splash of milk.
Cooking Tips
- Avoid high heat—medium heat ensures even cooking and prevents burning.
- Use a thin spatula for flipping, as these pancakes can be delicate.
- Test one pancake first to adjust seasoning or texture before cooking the rest.
Serving Suggestions
- In Costa Rica, natilla (Costa Rican sour cream) is the classic topping, but you can also use Greek yogurt or crème fraîche.
- For extra sweetness, drizzle honey or sprinkle cinnamon over the pancakes.
- Enjoy them as a breakfast dish, snack, or even dessert.
How to Make Chorreadas: Costa Rican Corn Pancakes
1. Prepare the Corn
- Remove and discard the husks and silk from each ear of corn.
- Hold the corn upright and cut the kernels off the cobs using a sharp knife.
2. Blend the Batter
- Place the corn kernels, eggs, flour, salt, and milk into a blender.
- Blend until you have a smooth batter. If using a stick blender, blend in a large mixing bowl.
3. Heat the Pan
- Place a nonstick or cast-iron pan over medium heat.
- Drizzle about 1 teaspoon of oil into the pan and swirl to coat the surface.
4. Cook the Pancakes
- Pour a cupful of batter into the pan, spreading it out to form a 6-inch (15 cm) pancake.
- If using bananas, place 6 slices of banana on top of the pancake before flipping.
- Cook for 2 minutes on the first side, or until golden brown.
- Carefully flip and cook for another 1 minute on the other side.
5. Serve Warm
- Dollop sour cream (natilla) on top.
- Sprinkle with icing sugar, if desired.
- Serve immediately and enjoy!
Chorreadas – Costa Rican Corn Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Description
Chorreadas are Costa Rican-style corn pancakes, made with fresh corn, eggs, and a little flour to create a deliciously soft and slightly sweet texture.
Ingredients
4 ears fresh corn (660 g kernels)
2 eggs
1/2 cup (50 g) plain flour
1/4 teaspoon salt
4 tablespoons (60 ml) milk
Oil, for pan frying
2 bananas (optional)
Sour cream (natilla), for serving
Icing sugar, for garnish (optional)
Instructions
1. Prepare the Corn
- Remove and discard the husks and silk from each ear of corn.
- Hold the corn upright and cut the kernels off the cobs using a sharp knife.
2. Blend the Batter
- Place the corn kernels, eggs, flour, salt, and milk into a blender.
- Blend until you have a smooth batter. If using a stick blender, blend in a large mixing bowl.
3. Heat the Pan
- Place a nonstick or cast-iron pan over medium heat.
- Drizzle about 1 teaspoon of oil into the pan and swirl to coat the surface.
4. Cook the Pancakes
- Pour a cupful of batter into the pan, spreading it out to form a 6-inch (15 cm) pancake.
- If using bananas, place 6 slices of banana on top of the pancake before flipping.
- Cook for 2 minutes on the first side, or until golden brown.
- Carefully flip and cook for another 1 minute on the other side.
5. Serve Warm
- Dollop sour cream (natilla) on top.
- Sprinkle with icing sugar, if desired.
- Serve immediately and enjoy!
Notes
Flour Alternatives: Try cornmeal for a slightly grittier, more traditional texture.
Dairy-Free Option: Use plant-based milk and coconut oil for frying.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry pan.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Costa Rican
Nutrition
- Serving Size: 2 Pancakes
- Calories: 212
- Sugar: 3g
- Sodium: 106mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
I tried these for breakfast, and they were SO good! The fresh corn makes such a difference. Will definitely make again.
I had these in Costa Rica a few years back and have been looking for the recipe ever since. This is just perfect, they taste just like the ones I had!!
These are fabulous!
Any chance this would work with frozen corn?
Hi there, Knitbunnie! Yes, it can work. However, I would recommend thawing before – otherwise you risk getting a very soggy pancake. Happy Cooking!
Great recipe easy and very tasty but when putting bannas on do you fli[ the pankake before putting the bannas on top as they would fall of
Hi Joe, thanks for the comment! If you add the banana slices immediately after you pour in the batter – they should definitely stick inside the pancake and you’ll be able to flip it over without them falling out. But you can absolutely add them as a topping too!