Entree: Costa Rica – National Cuisine – Chorreadas (Thick fresh sweet corn pancakes made from ground corn and cooked on a griddle)

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 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 cups (450 g) fresh corn kernels, from about 4 medium ears
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1/2 cup (120 ml) milk
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) fine sea salt
- 1 tsp (4 g) baking powder
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil or butter for the griddle
- 1/2 cup (120 g) Costa Rican crema or sour cream, for serving
- 4 oz (115 g) queso fresco or crumbled mild white cheese, for serving
- Optional: 1 tbsp (15 ml) lime juice (to brighten), chopped cilantro for garnish

Instructions

1. Place the fresh corn kernels, eggs, milk, melted butter, sugar, salt, and baking powder in a blender or food processor and pulse until a slightly coarse batter remains; do not overblend to preserve some corn texture. Scrape into a mixing bowl and stir in the flour until just combined.
2. Heat a large nonstick skillet or griddle over medium heat and brush with a little vegetable oil or butter. For each chorreadas, spoon about 1/3 cup (80 ml) of batter onto the hot surface and gently flatten to about 1/2-inch (1.2 cm) thickness.
3. Cook until the bottoms are golden brown and edges set, about 3–4 minutes, then flip and cook the second side 2–3 minutes more until cooked through and slightly puffed. Adjust heat as needed to prevent burning while ensuring internal batter cooks.
4. Transfer cooked chorreadas to a warm plate and keep covered while you cook remaining pancakes. Serve warm topped with crema or sour cream, crumbled queso fresco, and a squeeze of lime or chopped cilantro if desired.