Chorreadas

Chorreadas, a pancake from Costa Rica is a corn-based pancake that can be made either sweet or savory. Chorreadas are made from blending corn, sugar, flour, and eggs. The batter is lightly fried in butter until golden. Chorreadas are served warm with sour cream.

A sweet corn-based pancake that hails from Costa Rica may be my new favorite breakfast. Lightly sweetened with sugar that males the corn flavor pop are lightly fried in butter then served sprinkled with brown sugar and sour cream make for one dreamy breakfast or brunch.

Chorreadas from Costa Rica are traditional pancakes made from corn that can be prepared both as sweet or savory versions.

Today I am sharing a sweet version of chorreadas. 

Chorreadas

Chorreadas, a pancake from Costa Rica is a corn-based recipe that can be made either sweet or savory. Traditionally served for breakfast but can be found in street carts locally In Costa Rica sold as a snack. Chorreadas are made from blending corn, sugar, flour, and eggs. The batter is lightly fried in butter until golden. Chorreadas are served warm with sour cream.

Prep Time: 10 mins

Cook Time: 20 mins

Serves 6

16-ounce bag of frozen corn, thawed and drained

1/2 cup sugar

1/4 cup flour

2 eggs

4 tablespoons melted butter, divided

1/3 cup milk

1/4 cup brown sugar

1 cup sour cream

Combine corn, sugar, flour, eggs and 2 tablespoons of melted butter in a food processor. 

Pulse until mixture is slightly smooth.

Heat the remaining 2 tablespoons of butter in a skillet over medium high heat.

Ladle batter onto skillet, cook for 3 minutes on each side. Place on a baking sheet in a warm oven, repeat with remaining batter.

Serve warm sprinkled with brown sugar and sour cream.

Fun recipes also made in collaboration with Imperial Sugar –

Peach Tres Leches Cake, all the peaches!

Blackberry Coconut Tamales, sweet tamales.

Blackberry Prosecco Cocktail  

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Chorreadas

Author: Vianney Rodriguez

Ingredients

• 16- ounce bag of frozen corn thawed and drained
• 1/2 cup Imperial sugar
• 1/4 cup flour
• 2 eggs
• 4 tablespoons melted butter divided
• 1/3 cup milk
• 1/4 cup Imperial brown sugar
• 1 cup sour cream

Instructions

1. Combine corn, sugar, flour, eggs and 2 tablespoons of melted butter in a food processor.
2. Pulse until mixture is slightly smooth.
3. Heat the remaining 2 tablespoons of butter in a skillet over medium high heat.
4. Ladle batter onto skillet, cook for 3 minutes on each side. Place on a baking sheet in a warm oven, repeat with remaining batter.
5. Serve warm sprinkled with brown sugar and sour cream.

Recipe Notes

Prep Time: 10 mins
Cook Time: 20 mins
Serves 6