~314 cal · 7g protein · 49g carbs · 13g fat (estimated, per serving)
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Golden corn pancakes with sour cream
🇨🇷 San José
Chorreadas are the taste of the Costa Rican countryside: pancakes made from freshly ground corn, griddled until golden and lacy, and eaten with a spoon of natilla. Somewhere between sweet and savory, they are a beloved way to use the season's corn at breakfast.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups fresh corn kernels
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1/4 cup cornmeal (to bind)
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2 tbsp sugar
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1/2 cup natilla (sour cream), to serve
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to taste neutral oil and salt
Instructions
1
Blend the corn kernels to a coarse, thick batter, then stir in the cornmeal, sugar, and a pinch of salt.
2
Let the batter rest 5 minutes so the cornmeal hydrates and thickens it.
3
Griddle spoonfuls in a little oil, spreading into rounds, until golden and set on both sides.
4
Serve the chorreadas warm with a generous dollop of natilla on top.
Costa Rican countryside cooking.
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🌏 While it simmers — know your destination
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San José. Soda kitchens serving the casado — the "married man’s lunch."
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Costa Rica. Pura vida on a plate, twice a day.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Costa Rica
Casado
The soda-counter plate that "marries" rice, black beans, sweet plantains, salad, and a griddled protein.