The holiday season is a great time for gathering family to the breakfast table – whether it be a Christmas, New Year’s, or weekend brunch. When time permits, it almost becomes an event in itself, as loved ones laugh and chat together over the most important meal of the day – which usually includes a variety of dishes. For a twist on the usual, why not give chorreadas a try. They are corn-based pancakes originating from Costa Rica, where it’s served at breakfast or as a snack.
Chorreadas are very fast, simple, and versatile to prepare, making them convenient year-round. With just a switch of a few ingredients, they can be made sweet or savoury. The sweet version can be served with honey or syrup, jam, or even a drizzle of condensed milk, for something a bit different.
This recipe below for the savoury version is usually served with a dollop of sour cream, but can also include melted cheese, guacamole, homemade salsa, or refried beans. Chorreadas will pair well with any favourite breakfast accompaniment such as bacon, sausages, grilled tomatoes, sauteed peppers and mushrooms, etc.
Servings: 12 Chorreadas
- 2 cups fresh or canned corn
- 1 tbsp dry oregano
- 1/2 tsp salt
- 1 or 2 cloves garlic (to taste)
- 1/4 cup flour
- 2 eggs
- 2 tablespoons butter
- 1/3 cup milk
- Butter or oil (for frying)
- In a food processor, combine all ingredients and blend until the mixture is crumbly but moist. Empty into a large bowl.
- Heat the butter or oil over a medium to high heat, and spoon out the batter to form round pancakes to desired thickness and diameter.
- Fry on one side for a couple of minutes until golden brown. Turn over and fry for a couple more minutes.
- Remove from heat and serve hot.
Optional: You can get creative and add other ingredients to the batter, once it’s been blended, such as finely chopped red peppers, minced onions, dill, black pepper, etc.
NOTE: For the sweet version of chorreadas, omit the oregano, salt, and garlic, and add 1/2 cup sugar.
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