Entree: El Salvador – National Cuisine – Riguas (Pan-griddled fresh corn pancakes mixed with cheese, typical Salvadoran corn fare)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 6 ears fresh corn, kernels removed, about 3 cups (450 g) kernels
- 1/2 cup (60 g) masa harina or fine cornmeal
- 4 oz (115 g) queso fresco, crumbled
- 2 tbsp (30 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) melted butter
- 1/3 cup (80 ml) whole milk (adjust for consistency)
- 2 tbsp (30 ml) vegetable oil or lard for griddle plus extra for cooking

Instructions

1. Place corn kernels and milk in a blender and pulse briefly to a coarse texture—do not purée to a liquid; you want small corn bits remaining. Transfer to a mixing bowl.
2. Stir in masa harina, crumbled queso fresco, sugar, baking powder, salt, and melted butter. Mix until a thick batter forms; add a bit more milk if too stiff. Let rest 10 minutes to hydrate masa.
3. Heat a heavy skillet or comal over medium heat and brush with a little oil or lard. Drop about 1/3 cup (80 ml) batter per riga onto the griddle and gently flatten to about 1/2-inch (1.3 cm) thickness.
4. Cook until the edges are golden and the bottom releases easily, 3–4 minutes. Flip and cook the other side until golden and cheese is warmed through, another 3–4 minutes. Repeat with remaining batter, adding oil as needed.
5. Serve hot. Riguas are traditionally enjoyed plain or with a smear of crema, cole slaw, or alongside beans.