Sorullitos de Maíz (Cornmeal and Cheese Sticks)
Slightly sweet cornmeal dough with melted cheese, rolled into finger shapes and fried until crisp and golden outside and soft inside. Served with mayo-ketchup. Makes about 24.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the water
In a medium pot (2–3 L), bring the water, salt and sugar to a full rolling boil over high heat.
- 500 ml water
- 1 tsp salt
- 2 tbsp sugar
✅ Done when: water is boiling hard
Cook the cornmeal
Lower the heat to low, pour in the cornmeal all at once, and stir hard with a wooden spoon for 2–3 minutes until it forms one thick dough that pulls away from the sides of the pot.
- 250 g cornmeal
- all the boiling water mixture from step 1
✅ Done when: dough is thick and pulls away from the pot
Add the cheese
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Shape
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Fry
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Serve
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Boil the water
In a medium pot (2–3 L), bring the water, salt and sugar to a full rolling boil over high heat.
- 500 ml water
- 1 tsp salt
- 2 tbsp sugar
✅ Done when: water is boiling hard
Cook the cornmeal
Lower the heat to low, pour in the cornmeal all at once, and stir hard with a wooden spoon for 2–3 minutes until it forms one thick dough that pulls away from the sides of the pot.
- 250 g cornmeal
- all the boiling water mixture from step 1
✅ Done when: dough is thick and pulls away from the pot
Add the cheese
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Shape
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Fry
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Serve
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The Story Behind the Dish
Corn was a staple of the Taíno people long before the Spanish arrived, and sorullitos are one of Puerto Rico's favourite ways to eat it today. The addition of cheese, especially Edam (queso de bola), reflects the island's long trade with Europe.
They're served at breakfast, as a bar snack, and as an appetiser in almost every criollo restaurant.
⭐ Why It's Famous
Crunchy, cheesy and slightly sweet, they're irresistible with a dip of mayo-ketchup.
💡 Fun Fact
Some cooks stuff each sorullito with a small stick of cheese instead of mixing it in, for a molten centre.
Puerto Rico
18.47°N, -66.11°W
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