Perrerreque is a traditional corn cake originating from Nicaragua. The corn cake is usually made with a combination of cornmeal, crumbly cow's milk cheese, sugar, butter, milk, and baking soda. The ingredients are mixed, and the mixture is then poured into a greased baking pan.

The cake is baked until golden brown, cooled, and cut into squares before serving. If adequately prepared, perrerreque should be savory and slightly sweet. In Nicaragua, this corn cake is often baked in wood-fired ovens.