Corn Sticks (Sorullos de Maiz) Recipe -
  • READY IN 50 mins

Corn Sticks (Sorullos de Maiz)

Recipe by  

"Have you gone to a Puerto Rican get-together and tried the famous fried corn sticks or 'sorullitos?' Here's a recipe that works to stuff them with American cheese or have them plain. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 corn sticks Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    50 mins


  1. Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.
  2. Heat oil in a large skillet to 375 degrees F (190 degrees C).
  3. Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2010

These are just like the sorullos I used to eat in Puerto Rico . . . i made them plain and served them with 'mayoketchup' and they were perfect. had the left over with my morning coffee . . . thanks so much for posting this!

Most Helpful Critical Review
Jan 05, 2010

The measurements in this recipe are incorrect. If you follow it all you will get is a very soupy sweet mixture that is useless. I know because I followed the recipe to the letter and thats what I got. However the recipe was not a total lost, I tried it again and this time I added the ingredients alittle at a time all the while tasting and checking consistancy. I used the ingredients for 10 servings. I cut the sugar to 3/4 cup instead of 1-1/4 cup. The salt from 1 tablspoon to 1/2 teaspoon and the boiling water from 2-1/2 cups to 1-3/4 cups. The recipe also said to cook 4 minutes per side. That is too long, they do not burn but they do get hard. I cooked them 2-1/2 minutes on each side. And they were perfect


8 Ratings

Nov 13, 2011

The water should be boiled with the salt and sugar and then the cornmeal should be added slowly while stirring. In that way you can assure a more uniform taste and no clumps. Also, if you apply a little bit of butter to your hands when forming them, the mix will not stick to your skin. Another variation is to use munster cheese instead of American cheese and eliminate the sugar entirely. They are ready when the cheese oozes out of the stick.

Mar 23, 2011

Too sweet.

May 29, 2012

NOTE: The instructions are incomplete. You need to boil the water 1st then stir in the cornmeal, salt and sugar. Mix all the ingredients well until it stops sticking to the sides of the pot. Also, I personally recommend using only 1/4 cup sugar (otherwise they end up being overly sweet).

Sep 21, 2009

Oh my! I remember my grandma used to make these for my brother and I.

Aug 03, 2009

my boyfriend is sure to love these!


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 1154 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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