Chorreadas Costarricenses
Savory corn pancakes, a popular Costa Rican breakfast or snack, made from fresh corn, flour, and spices, often served with natilla (sour cream) or a light syrup.
🧂 Ingredients
- 3 cups Fresh corn kernels(from about 4-5 ears of corn)
- 1/2 cup All-purpose flour
- 1/4 cup Milk
- 1 large Egg
- 1 tbsp Granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2-3 tbsp Vegetable oil(for frying)
- for serving Natilla (sour cream)
- for serving Sugar syrup or honey
👨🍳 Instructions
- 1
In a blender or food processor, combine the fresh corn kernels, milk, egg, sugar, baking powder, and salt. Blend until mostly smooth, but with some texture from the corn remaining.
💡 Tip: Don't over-process; a slightly chunky texture is desirable. - 2
Transfer the corn mixture to a bowl. Gradually whisk in the flour until just combined. The batter should be thick but pourable.
💡 Tip: Avoid overmixing the batter. - 3
Heat vegetable oil in a large skillet or griddle over medium heat. Once hot, pour about 1/4 cup of batter per chorreada onto the skillet, leaving space between them.
⏱️ 3-4 minutes per side💡 Tip: Adjust heat as needed to prevent burning. - 4
Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
⏱️ 6-8 minutes total💡 Tip: The edges should look set before flipping. - 5
Remove chorreadas from the skillet and drain on paper towels. Serve warm, typically with natilla (Costa Rican sour cream) or a drizzle of sugar syrup or honey.
💡 Tip: These are best enjoyed fresh off the griddle.
💡 Pro Tips
- ✓Using fresh corn is key for the best flavor and texture.
- ✓If fresh corn is unavailable, frozen corn can be used, but thaw and drain it thoroughly.
- ✓Adjust the amount of milk to achieve your desired batter consistency.
🔄 Variations
- Add finely chopped cilantro or a pinch of chili powder to the batter for a savory kick.
- Serve with a side of fried eggs for a heartier breakfast.
- Experiment with different toppings like avocado or a mild salsa.