Quirky Foodster

Breakfast

Chorreadas (Costa Rican Corn Pancakes)

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Ingredients

  • - 500 g (about 4 cups) fresh or frozen sweetcorn kernels
  • - 2 large eggs
  • - 2 tbsp sugar
  • - 1/2 tsp salt
  • - 2 tbsp cornmeal (if needed to thicken)
  • - 2 tbsp butter, for frying
  • - 120 ml (1/2 cup) natilla or sour cream, to serve

Method

  1. Blend the corn kernels with the eggs, sugar and salt until mostly smooth, leaving a little texture.
  2. If the batter seems too thin, stir in the cornmeal to thicken slightly.
  3. Heat a little butter in a frying pan over medium heat and pour in small ladlefuls of batter, spreading gently into rounds.
  4. Cook for 2-3 minutes per side until golden and set, adding more butter between batches as needed.
  5. Serve warm, topped generously with natilla.

Introduction: Chorreadas are sweet, tender corn pancakes made from fresh ground corn, a rural breakfast tradition
especially popular in Costa Rica's coffee-growing highlands, traditionally served with a generous dollop of
natilla (Costa Rican sour cream).

Cultural Background: Chorreadas are sweet, tender corn pancakes made from fresh ground corn, a rural breakfast tradition
especially popular in Costa Rica's coffee-growing highlands, traditionally served with a generous dollop of
natilla (Costa Rican sour cream).

Tips: Fresh corn gives the sweetest, most tender pancakes, though frozen corn works well out of season. Cook over moderate heat so the centre sets before the edges over-brown.

Variations: Add a pinch of ground cinnamon to the batter for extra warmth. Serve with honey in place of natilla for a sweeter finish.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a dry pan over low heat until warmed through.

Nutrition: Approx. 210 kcal, 6g protein, 9g fat, 28g carbohydrate per pancake.

FAQs

Q: What is natilla?
A: Natilla is a Costa Rican cultured cream, similar to a thinner, tangier version of sour cream, traditionally spooned generously over chorreadas.

Q: Can chorreadas be made with canned corn?
A: Yes, drained canned corn works as a convenient substitute, though fresh corn gives the best flavour and texture.