Chorreadas

12
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"The original recipe of chorreadas is a native indigenous recipe that only included fresh corn also known as elote. During the five years I lived in Costa Rica, one of my favorite Tico foods were the Chorreadas - pancake-like delights, made with fresh corn. You could find these everywhere, from the ones mass-produced for supermarkets (the ones at Walmart were the best!), to the corner Soda (or diner) where you could see the corn being hand ground. Unlike pancakes, these aren't eaten with syrup. Instead, a good dollop of natilla (like creme fraiche) does the job. Can't wait to make these! For a savory version of chorreadas, omit the sugar and add grated cheese on top of the chorreadas before turning them over."

Original recipe yields 12 servings
OK
  • Maseca, or other brands, are usually available in all large supermarkets, Hispanic foods aisle.

Nutritional

  • Serving Size: 1 (73 g)
  • Calories 110.5
  • Total Fat - 4.3 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 43.1 mg
  • Sodium - 139.7 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 8.7 g
  • Protein - 2.9 g
  • Calcium - 19.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Combine all the ingredients except the butter in a food processor and blend until the mixture is crumbly.

Step 2

Melt butter in a frying pan. Drop batter into round pancakes and cook for about 2 minutes. Turn over and cook for 2 more minutes.

Step 3

Serve warm. You can top with sour cream or Mexican crema.

Tips & Variations


No special items needed.

Related

KATO BABY

These little corn pancakes were the bomb. We loved them. Served with thick sour cream and chunky Guacamole, they were awesome. Quick and really easy to make with excellent results. Love the intense corn flavor that the Corn Masa brings to the dish. Thank you for sharing a recipe, I will enjoy again. Made for CQ4 - Central America.

review by:
(6 Sep 2017)