Entree: Costa Rica – Southern Culinary Region – Chorreadas (Thick sweet corn pancakes made from fresh corn batter, pan-fried until golden and commonly served with cream or cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 37 min

Ingredients

- 3 cups (480 g) fresh corn kernels (from about 4–6 ears) or thawed frozen corn
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) fine cornmeal
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 g) melted butter, cooled slightly
- 2 tbsp (30 ml) neutral oil for frying, plus more as needed
- 1/2 cup (120 g) natilla or sour cream, for serving
- 4 oz (115 g) queso fresco or crumbled white cheese, for serving

Instructions

1. In a blender or food processor, pulse the fresh corn kernels with milk and eggs until mostly smooth but with some corn texture remaining, about 6–8 quick pulses.
2. Transfer corn mixture to a bowl and stir in flour, cornmeal, sugar, baking powder, salt, and melted butter until combined; let batter rest 10 minutes to hydrate. Batter should be spoonable but thick—add up to 1–2 tbsp (15–30 ml) milk if too stiff.
3. Heat a nonstick skillet or griddle over medium heat and brush with a little oil. Spoon 1/4 cup (about 60 g) batter per pancake onto the hot surface, flattening slightly with the back of the spoon to about 1/2-inch (1.5 cm) thickness.
4. Cook chorreadas until edges are set and bubbles appear on the surface, about 3–4 minutes, then flip and cook another 2–3 minutes until golden and cooked through. Adjust heat as needed to avoid burning.
5. Transfer cooked chorreadas to a warm plate and keep covered while you cook remaining batter, adding oil to the pan as necessary.
6. Serve warm topped with natilla or sour cream and crumbled queso fresco alongside fresh fruit or a simple salad for a traditional Costa Rican meal.