Entree: El Salvador – Northern Culinary Region – Riguas (Thick grilled corn pancakes often mixed with cheese and cooked on a comal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Total 25 min

Ingredients

- 3 cups (450 g) fresh corn kernels (about 4 ears) or thawed frozen corn
- 1 cup (120 g) masa harina (corn flour for tortillas)
- 1/2 cup (120 ml) milk
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1 tbsp (12 g) granulated sugar (optional, for a touch of sweetness)
- 1 tsp (4 g) baking powder
- 8 oz (225 g) queso fresco or queso duro, crumbled or grated
- 2 tbsp (30 ml) vegetable oil for the griddle, plus extra as needed
- Sour cream or Salvadoran crema, for serving (optional)
- Freshly chopped cilantro or scallions, for garnish (optional)

Instructions

1. Make the batter: In a food processor or blender, pulse the fresh corn kernels with 1/4 cup (60 ml) of the milk until coarsely pureed but still slightly textured, about 6–8 pulses. Transfer to a mixing bowl.
2. Combine dry ingredients: In the bowl with the corn, stir in masa harina, baking powder, salt, sugar (if using), remaining 1/4 cup (60 ml) milk, and crumbled cheese. Mix until a thick, scoopable batter forms; if too dry, add 1 tbsp (15 ml) more milk at a time until consistency holds together.
3. Preheat the griddle: Heat a heavy skillet or comal over medium heat and brush lightly with vegetable oil.
4. Cook the riguas: For each riguas, drop about 1/3 cup (80 g) of batter onto the hot griddle and flatten gently into a 4–5 inch (10–12 cm) round about 1/2 inch (12 mm) thick. Cook until the underside is golden and edges firm, about 4–5 minutes.
5. Flip and finish: Carefully flip and cook the second side until golden and cooked through, 3–4 more minutes. Adjust heat as needed so the centers cook without burning the exterior.
6. Serve: Keep cooked riguas warm on a plate covered with a clean towel while cooking remaining batter. Serve hot with sour cream or Salvadoran crema and garnish with chopped cilantro or scallions if desired.