RiguasSweet Corn Cakes with Fresh Cheese
These griddled corn cakes are soft, slightly sweet, and rich with fresh cheese worked into the batter. They are a comforting Salvadoran snack, best served warm from the pan.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gCorn
- 120mlWater
- 120gMasa Harina
- 6gSalt
- 180gQueso Fresco Cheese (crumbled)
- 25gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the corn with the water until thick but still slightly textured.
- 02
Transfer the mixture to a bowl and stir in the masa harina and salt to make a spoonable batter.
- 03
Fold in the queso fresco cheese.
- 04
Heat a griddle and grease it with some of the unsalted butter, bringing the surface to about 200°C (400°F).
- 05
Spoon the batter onto the griddle and cook until the bottoms are golden. Turn and cook until the cakes are set and lightly browned on the other side.
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