Entree: Costa Rica – Central Culinary Region – Chorreadas (Thick fresh corn pancakes cooked on a griddle and traditionally served with cheese or natilla)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (290 g) fresh corn kernels, cut from about 3-4 ears
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 large eggs, approx. 3 1/2 oz (100 g) total (1 3/4 oz (50 g) each)
- 1/3 cup (80 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil for frying
- 4 oz (115 g) queso blanco or farmer's cheese, crumbled, for serving
- 1/2 cup (120 g) natilla or sour cream, for serving
- 2 tbsp (6 g) chopped fresh cilantro (optional)

Show original ingredient measurements

- 2 cups (290 g) fresh corn kernels, cut from about 3-4 ears
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 large eggs, approx. 100 g total (50 g each)
- 1/3 cup (80 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil for frying
- 4 oz (115 g) queso blanco or farmer's cheese, crumbled, for serving
- 1/2 cup (120 g) natilla or sour cream, for serving
- 2 tbsp (6 g) chopped fresh cilantro (optional)

Instructions

1. Place the fresh corn kernels in a food processor and pulse until coarsely ground but still slightly textured (you want some whole kernels for bite). Transfer to a bowl.
2. Stir in the flour, sugar, baking powder, and salt until evenly combined. Whisk the eggs with the milk and melted butter, then fold into the corn-flour mixture to form a thick batter. Let rest 5 minutes to hydrate.
3. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp (15 ml) of the vegetable oil. Spoon batter by 1/3-cup (80 ml) portions into the skillet, flattening gently to form rounds about 1/2 inch (1.3 cm) thick.
4. Cook chorreadas 3–4 minutes per side until golden and set in the center. Adjust heat as needed so they brown without burning; add remaining oil between batches.
5. Transfer cooked chorreadas to a warm plate and keep covered while you cook the remaining batter.
6. Serve 1–2 chorreadas per person topped with crumbled queso blanco and a spoonful of natilla, garnished with chopped cilantro if desired.