Entree: El Salvador – Central Culinary Region – Riguas (Savory griddled corn cakes made from fresh corn, masa, and cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

- 3 cups (450 g) fresh corn kernels (about 4–5 medium ears) or thawed frozen sweet corn
- 1 cup (120 g) masa harina (dried corn masa flour)
- 2 large eggs, approx. 50 g each
- 1/4 cup (60 ml) milk
- 2 tbsp (30 g) unsalted butter, melted
- 1 cup (120 g) crumbled queso fresco or feta-style fresh cheese
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar (optional, balances corn sweetness)
- 2 tbsp (30 ml) vegetable oil or butter for frying
- Sour cream or crema for serving, 1/2 cup (120 g)
- Curtido or pickled cabbage for serving (optional)

Instructions

1. In a food processor or blender, pulse the fresh corn kernels briefly until coarsely ground but still slightly textured; do not purée into a smooth paste. Transfer to a large bowl.
2. Add the masa harina, baking powder, salt, and sugar (if using) to the corn and stir to combine. In a separate small bowl whisk the eggs, milk, and melted butter, then pour into the corn mixture.
3. Fold in the crumbled queso fresco until a thick batter forms. If batter seems too dry, add 1–2 tbsp (15–30 ml) more milk; it should hold together and be spoonable but not runny.
4. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp (15 ml) oil or butter. Drop 1/4-cup (about 60 ml) scoops of batter into the skillet and press slightly to form 3/4-inch-thick cakes.
5. Cook 3–4 minutes per side, until golden and crisp on the outside and cooked through in the center. Work in batches, adding more oil as needed and keeping finished riguas warm on a plate covered with foil.
6. Serve warm topped with a dollop of sour cream or Salvadoran crema and curtido on the side. Riguas are best eaten the same day while crisp.