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
Units
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
- 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