Ecuadorian Corn Pancakes (Tortilla de Choclo)
Tortilla de choclo Say it: tor-TEE-yah deh CHOH-kloh
Tortilla de choclo is a thick, golden Ecuadorian corn pancake made from fresh tender corn, eggs, and queso fresco. Sold at breakfast stalls and made at home across the Andes, it is eaten warm in the morning or as an afternoon snack. The batter is studded with sweet corn kernels, giving a custardy center and crisp, lacy edges. It tastes mildly sweet and savory, with the fresh corn flavor coming through against the salty cheese. Simple and filling, it is a beloved everyday comfort food.
Ecuadorian Corn Pancakes (Tortilla de Choclo)
Tortilla de choclo
Pronounced tor-TEE-yah deh CHOH-kloh
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Batter
For frying
Method
If using fresh corn, cut the kernels from the cobs. Pulse half of the corn in a food processor or blender until coarsely chopped, leaving the rest whole for texture.
In a large bowl, whisk the eggs, milk, flour, baking powder, salt, sugar, and pepper until smooth and no flour streaks remain.
Stir in the chopped and whole corn, crumbled queso fresco, and scallions until evenly combined. The batter should be thick but spoonable; let it rest for 5 minutes.
Heat 1 tablespoon of oil or butter in a large nonstick or cast-iron skillet over medium heat until shimmering but not smoking.
Spoon about 1/4 cup (60 ml) of batter per pancake into the skillet and gently flatten each to about 1/2 inch (1.25 cm) thick. Cook 3 to 4 pancakes at a time, leaving space between them.
Cook for 3 to 4 minutes, until the underside is golden brown and the edges look set and crisp. Flip carefully with a spatula and cook for 2 to 3 minutes more, until golden and cooked through.
Transfer the pancakes to a plate lined with paper towels and keep warm in a low oven at 200°F (95°C) while you cook the rest. Add more oil to the pan as needed.
Serve warm, with extra queso fresco and ají criollo if you like.
Regional variants
Some Ecuadorian cooks make a sweet version with extra sugar, raisins, and a pinch of cinnamon; others add grated onion or a little ají for a more savory kick.
Cook's notes
- Squeeze thawed frozen corn dry in a clean kitchen towel so the batter does not become watery.
- Do not overblend the corn; coarse pieces give the pancakes their characteristic texture.
- Keep the cooked pancakes in a single layer in a warm oven so they stay crisp at the edges.
Serve with
Serve warm with ají criollo, extra queso fresco, and coffee or herbal tea.
Make ahead and storage
Cooked pancakes keep in the refrigerator for up to 2 days; reheat in a skillet or in a 300°F (150°C) oven until hot.
