Chorreadas (Fresh Corn Pancakes with Latin Cream and Cheese)

Dense and flavorful, these Chorreadas are a savory breakfast treat. Pair them with a cup of hot coffee to start your day the right way.

Serves: 6Prep: 7 minutesCook: 21 minutesTotal: 28 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup Kroger Brand 2% Reduced Fat Milk
  • 2 large eggs
  • 1⁄4 cup Kroger Brand Unsalted Butter Sticks, melted
  • 1⁄2 cup instant corn masa flour
  • 1 cup Kroger Brand Super Sweet Corn, thawed
  • 2 tablespoons sugar
  • 1⁄2 teaspoon coarse salt
  • Latin cream, to serve
  • 1 cup raspberries


  • In blender, purée together milk, eggs, butter, corn masa flour, corn, sugar and salt until mostly smooth
  • Heat 6” nonstick skillet over medium heat. Pour ¼ cup of batter into pan; swirl to coat bottom. Cook until pancakes appear dry on the surface and can be turned with a soft spatula, about 2½ minutes on one side and 1 minute on the other.
  • Serve with cream and berries.