Chorreadas are Costa Rican corn pancakes made from fresh corn kernels puréed into a thick batter and cooked on a buttered griddle. They’re slightly sweet, soft in the middle and golden at the edges, and they’re traditionally served with natilla (Costa Rican sour cream) and a cup of coffee. You’ll find them at sodas (small local restaurants) and markets, and they take about 30 minutes to make at home with a blender and a skillet.
This guide is for travelers who want to know what chorreadas are and where to try them, and for anyone who wants to make them at home. It includes a simple recipe, tips for getting the texture right and ideas for serving.
| Chorreadas | At a glance |
|---|---|
| What they are | Pancakes made from puréed fresh corn |
| Taste | Lightly sweet with a corn flavor; savory versions use salt or cheese |
| Served with | Natilla (sour cream), fresh cheese, coffee |
| When | Breakfast or the afternoon coffee break |
| Where to try | Sodas, markets and food stands, especially in the countryside |
| Time to make | About 30 minutes |
The basics
What Are Chorreadas?
A chorreada is a thin, pancake-like cake made from tender corn kernels, puréed with a little milk, sugar and flour. The name comes from the Spanish verb chorrear, to pour or trickle, which is how the batter goes onto the pan. Unlike a tortilla, a chorreada uses fresh corn instead of dried corn dough, so it’s softer and sweeter, closer to a corn crepe or a thin corn fritter.
Corn has fed people in what is now Costa Rica for thousands of years, and chorreadas belong to the country’s long tradition of corn cooking, especially in rural areas. Today they’re a homey, nostalgic food. Many Costa Ricans associate them with grandparents’ kitchens and the afternoon coffee break.
Where to eat
Where to Try Chorreadas in Costa Rica
- Sodas: small family-run restaurants sometimes have chorreadas on the menu for breakfast or the afternoon, usually with natilla. See our guide to Costa Rica sodas.
- Markets and fairs: look for them at food stalls in markets and at town fairs and festivals, where they’re often made to order on a griddle.
- Roadside stands: rural stands that sell fresh corn and corn foods often have them too.
Chorreadas aren’t on every menu, so ask. If you see “chorreada con natilla,” order it with a coffee. For other dishes to try, see our guide to Costa Rican food.
Recipe
Costa Rican Chorreadas Recipe
Makes: about 8 chorreadas. Time: about 30 minutes.
Ingredients
- 2 cups fresh corn kernels (from about 3 ears), or thawed frozen or drained canned corn
- 1 egg
- 1/3 to 1/2 cup milk
- 1/4 cup all-purpose flour, plus more if needed
- 2 to 3 tablespoons sugar (more for a sweeter chorreada)
- 1 pinch salt
- Butter or oil for the pan
Instructions
- Put the corn, egg, 1/3 cup milk, flour, sugar and salt in a blender and purée until mostly smooth, with a little texture left.
- Check the batter. It should be thick but pourable, like a heavy pancake batter. Add a splash of milk if it’s too thick, or a spoonful of flour if it’s runny.
- Heat a nonstick skillet or griddle over medium-low heat and add a little butter.
- Pour about 1/3 cup of batter into the pan and spread it into a round about 5 inches across.
- Cook for 3 to 4 minutes, until the edges set and the bottom is golden. Flip carefully and cook 2 to 3 minutes more.
- Repeat with the rest of the batter, adding butter as needed. Serve warm.
Serve
How to Serve Chorreadas
- With natilla: the classic topping, a spoonful of Costa Rican sour cream on the warm chorreada. Sour cream or crème fraîche works at home.
- With cheese: slices of fresh white cheese (queso fresco or queso Turrialba) on the side.
- With coffee: chorreadas are a favorite for breakfast or the afternoon coffee break. See our guide to Costa Rican coffee, or read more about Costa Rica coffee.
- Sweet extras: a drizzle of honey or a little extra sugar on top.
Related
More Costa Rican Breakfast Foods
If you like chorreadas, try gallo pinto, the rice-and-beans breakfast staple, and the casado at lunch. Markets are a good place to sample local food; start with San José’s Central Market. You can also see coffee from the farm on a coffee plantation tour, or warm up with sopa negra, Costa Rica’s black bean soup.
FAQ
Chorreadas FAQ
What is a chorreada?
A Costa Rican corn pancake made from fresh corn kernels puréed with milk, a little flour and sugar, cooked on a griddle and usually served with natilla.
What does chorreada mean?
The name comes from the Spanish verb chorrear, to pour or trickle, which describes how the batter is poured onto the pan.
Are chorreadas sweet or savory?
Usually lightly sweet from the corn and a little sugar. Savory versions use salt and sometimes cheese.
What is natilla?
Natilla is Costa Rican sour cream, the classic topping for chorreadas. Regular sour cream is a good substitute.
Can you make chorreadas with frozen or canned corn?
Yes. Thaw frozen corn or drain canned corn well. Fresh corn gives the best flavor.
Are chorreadas the same as tortillas?
No. Tortillas use dried corn dough; chorreadas use fresh corn, so they’re softer, sweeter and more like a pancake.
The short version
Chorreadas are Costa Rica’s fresh-corn pancakes, lightly sweet and served with natilla and coffee.
Look for them at sodas, markets and food stands, and ask if they’re not on the menu.
At home, purée corn, egg, milk, flour and sugar, and cook thin rounds over medium-low heat.