Chorreadas Sweet Corn Pancakes with Natilla

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Rustic Costa Rican pancakes made from fresh blended sweet corn, lightly sweetened and griddled until golden, then topped with cool, tangy natilla. This Costa Rican-inspired quick recipe (vegetarian), ready in about 30 minutes, layers eggs, milk, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups fresh sweet corn kernels (about 5 ears) or thawed frozen
• 2 eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, melted, plus more for the griddle
• 1/2 cup natilla (Costa Rican sour cream) or crème fraîche
• 1/4 cup grated queso fresco or queso Turrialba (optional)

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Blend the corn, eggs and milk until mostly smooth with some texture left.
2. Step 2: Pour into a bowl and stir in the flour, sugar, baking powder, salt and melted butter. The batter should be thick but pourable.
3. Step 3: Heat a griddle or nonstick skillet over medium heat and brush with butter. Pour 1/3 cup of batter per pancake and spread it slightly.
4. Step 4: Cook 3–4 minutes until the edges set and the bottom is deep golden. Flip and cook 2–3 minutes more. Corn sugars brown quickly, so lower the heat if needed.
5. Step 5: Serve warm with a generous spoonful of natilla and a sprinkle of cheese if using. Pair with black coffee.