Street FoodEasy

Chorreadas (Sweet Corn Fritters)

Name: Chorreadas (Sweet Corn Fritters)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 tbsp Sugar; 2 tbsp Sugar; 100 g Soured cream, to serve; 4 Corn cobs tiernos desgranados; 300 g Guava (o Pineapple, o Mango); 50 g Melted butter; 1 litre Pulque natural; 100 g Crumbled fresh cheese; 0.5 tsp Salt

4.0(1 rating)

35 min (15 prep + 20 cook) Easy 8 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Fresh sweetcorn fritters cooked on a griddle.

About this recipe

Thick fresh sweetcorn fritters cooked on a griddle, sweet and soft, traditional from Chiapas and south-eastern Mexico.

History & Origin

Chorreadas are an ancestral snack from south-eastern Mexico, particularly rooted in Chiapas, where maize holds a cultural significance that transcends gastronomy. This dish has its roots in the Mayan and Zoque culinary traditions. The name "chorreadas" comes from the way the liquid corn batter is "poured" onto the hot griddle, creating irregular, rustic fritters. Unlike other corn snacks that use nixtamalised dough, chorreadas are made with fresh sweetcorn ground to a moist, slightly sweet batter. This is mixed with butter, a little sugar and salt, and cooked on a clay griddle until golden on both sides. They are eaten for breakfast or as a snack, topped with soured cream and crumbled fresh cheese.

Estimated cost

£10.79

Total cost

£1.35

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

26g

Carbohydrates

Fat

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Desgrana the corn cobs and blend them until you get a dough thick pero vertible. If queda very thick, add a tablespoon of water.
💡 Use corn cobs tiernos for mejor texture.
2
Mix the dough of corn on the cob with the butter melted, the sugar and the salt.
3
Heat a comal (flat griddle) or non-stick pan over medium heat. Engrasa slightly with butter.
4
Pour large spoonfuls of the mixture onto the comal (flat griddle), forming thick little cakes. Cook for 3-4 minutes per side until browned.
💡 Do not flip them until they are firm.
5
Serve hots with soured cream and crumbled fresh cheese for encima.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.