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Riguas
Riguas: Salvadoran sweet fresh-corn cakes griddled on husks
When the elote harvest comes in around August, roadside stalls between San Salvador and Santa Ana sell riguas: thick little cakes of freshly ground sweet corn cooked on a griddle on corn husks or banana leaf, so the outside caramelises while the middle stays soft and custardy. They are eaten warm for breakfast or merienda with thick cream and crumbled fresh cheese. The most common mistake is using starchy, old corn; the batter must be milky and sweet or the cakes turn dense and dry. Traditional queso fresco is made with animal rennet, so pick a vegetarian fresh cheese if that matters to you. Chef's tip: cook them over a medium-low heat with a lid on for the first few minutes; the steam sets the inside before the husk scorches.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb fresh corn kernelscut from about 5 cobs
- 2 tbsp sugar
- ½ tsp salt
- 1 oz buttermelted
- 1 ⅜ oz fine cornmealonly if the batter is runny
- 8 fresh corn husks or banana leaf piecesabout 15 cm long
To serve
- ½ cup soured cream or crema (optional)
- 3 ½ oz fresh white cheese (optional)crumbled; vegetarian if needed
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Method
0/5 doneStep 1: Blend 1 ⅓ lb fresh corn kernels with 2 tbsp sugar and ½ tsp salt to a thick, slightly textured batter. It should drop heavily from a spoon; if it runs, stir in the 1 ⅜ oz fine cornmeal.
3 minStep 2: Stir in 1 oz butter.
Step 3: Heat a dry frying pan or comal over a medium-low heat. Lay two or three 8 fresh corn husks or banana leaf pieces in it and spoon 3–4 tablespoons of batter onto each, spreading to about 1.5 cm thick.
2 minStep 4: Cover and cook for 5 minutes until the top looks set and the base is browned, then flip (husk and all) and cook for 3–4 minutes more, until golden and firm to a light press.
9 minStep 5: Peel off the husks and serve warm with ½ cup soured cream or crema and 3 ½ oz fresh white cheese.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 6 g
- Carbs
- 35 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does riguas take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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