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Chorreada: recipe illustration
Snacks & baking

Chorreada

Chorreada is a thick, soft, slightly sweet fresh corn pancake topped with fresh cheese and cream. Originating from the Guanacaste region, it is traditionally eaten as breakfast or an afternoon snack.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

523 kcal per serving

Protein
11.4 g
Carbohydrates
56.4 g
of which sugars
23.6 g
Fat
26.6 g
of which saturated fat
15.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Strip the corn kernels from the cobs and blend them with the milk until you get a coarse paste.
  2. Add the egg, cream, sugar, salt and cornmeal, then mix until smooth.
  3. Stir in the baking powder and let the batter rest for 10 minutes.
  4. Heat a skillet with a little butter over medium heat.
  5. Pour in a large spoonful of batter and gently spread it to form a thick pancake about 1 cm thick.
  6. Cook for 3 to 4 minutes on each side until golden and firm.
  7. Top the pancakes with crumbled fresh cheese and a little cream, dust with cinnamon and serve warm.

Variations and tips

Savory version. Leave out the sugar and cinnamon, and stir some grated cheese into the batter.

Using what's available here. If fresh corn is hard to find, use well-drained canned corn blended with a little flour.

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Original Ecomely recipe.