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Chorreadas

Large fresh corn pancakes cooked in a pan and served with sour cream, breakfast across the Costa Rican countryside.

Gluten-free#corn#pancakes#cream#breakfast#skillet
Chorreadas

Photo : Rodtico21 · CC BY-SA 4.0

Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Difficulty
Easy

Method

  1. Strip the kernels from the cobs with a knife, running the blade down the core.
  2. Blend the kernels with the sugar, salt, egg and milk into a thick grainy batter.
  3. Rest the batter for 10 minutes. The corn starch binds it without any flour.
  4. Heat a little butter in a non-stick pan over medium heat.
  5. Pour in a ladle of batter and spread it into a 15 cm disc. Cook for 4 minutes, until the edges brown.
  6. Flip and cook for 3 minutes more. Repeat with the rest of the batter.
  7. Serve hot with a spoonful of sour cream.

Costa Rican cooks use soft corn picked young, which carries plenty of water. If your cobs feel firm, hold back a spoonful of milk so the batter still holds its shape in the pan.

Nutrition · per serving

Calories
333 kcal
Protein
8.3 g
Fat
19.5 g
Carbohydrate
37.4 g
Fibre
3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Can I use tinned or frozen corn?

Frozen corn, thawed and well drained, works because it is still raw and full of starch. Tinned corn is already cooked and packed in sweetened liquid, so the batter turns slack and will not set in the pan. Either way, cut back on the milk.

My batter runs all over the pan. What do I do?

That means very watery corn. Leave out the milk, give the batter the full ten-minute rest so the starch can bind it, and add a spoonful of fine cornmeal if needed. Batter that falls from the ladle in a thick ribbon is about right.

How do I make chorreadas vegan?

Swap the egg for an extra spoonful of fine cornmeal, the milk for a neutral plant milk and the butter for oil. For the topping, a plant-based cream sharpened with a squeeze of lemon stands in for the natilla.

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