WHAT ARE CHORREADAS?
Chorreadas are traditional pancakes from Costa Rica that are prepared with fresh corn and are usually served for breakfast, but they can also be enjoyed at lunch or as a snack.
In Costa Rica, you will typically find these snacks in what Ticos (how Costa Ricans refer themselves as) call a soda or street-side diners serving local cuisine. Chorreadas are prepared either with fresh white corn, or with yellow corn which gives a more pronounced color and corn taste.
Chorreadas are traditionally severed with sour cream (natilla) cream cheese (queso crema), bacon (tocino) or sausage (chorizo) to accompany a coffee.
Chorreadas are quick and easy to prepare and can be the basis for a variety of pancake recipes that can only be limited by your imagination!
The original recipe of chorreadas is a native indigenous recipe that only included fresh corn also known as elote. Modern versions of the Costa Rican recipe call for other ingredients like flour or eggs. If you try the original version, it is recommended that you grind corn by hand (not the blender) and reap the “corn milk” separately in order to add just enough to the corn and get a dough a tad thicker than pancakes.
Chorreadas are reminiscent of pupusas, savory pancakes from another Central American country, El Salvador. The only difference with chorreadas is that they are prepared with nixtamalized corn flour called masa harina.
If you are looking for a new and original pancake recipe, I highly recommend you give chorreadas a try. A very easy recipe to make and a real treat for young and old!
- 2 cups fresh corn (about 5 ears of corn or canned corn)
- ½ cup sugar
- ¼ cup flour (masa harina)
- 2 eggs
- 2 tablespoons butter
- ⅓ cup milk
- Butter (to cook)
Combine all the ingredients in a food processor and blend until the mixture is crumbly.
Fry in butter to form round pancakes for a couple minutes.
Turn over and fry for a couple more minutes.
Serve warm with sour cream or cream cheese on top.
For a savory version of chorreadas, Optionally, add grated cheese on top of the chorreadas before turning them over.