Chorreadas (Sweet Corn Fritters)
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 sour cream and crumbled fresh cheese.
Estimated cost
$3.50
Total cost
$0.44
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
180
Calories
5g
Protein
26g
Carbohydrates
7g
Fat
2g
Fiber
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 tablespoons grandes of the mixture on the comal (flat griddle), formando tortitas gruesas. Cook 3-4 minutes for lado until brownedn.
💡 No the voltees until they are firmes.
- 5
Serve hots with sour cream and crumbled fresh cheese for encima.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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