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Loading...Sweet corn cakes called riguas are a beloved Salvadoran breakfast and afternoon snack, made by grinding tender elote (young corn) and stirring in rich mantequilla, sugar, and a whisper of anise. The thick batter is portioned into rustic oval patties and pan-fried in butter until the exteriors turn amber and caramelized while the centers stay plush. Served warm with coffee, they capture the sunny, simple sweetness of the Salvadoran countryside.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield8 cakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 27 gFat
- 15 gSaturated Fat
- 64 gCarbs
- 4 gFiber
- 28 gSugar
- 9 gProtein
- 320 mgSodium
- 410 mgPotassium
- 110 mgCalcium
- 2 mgIron
- 8 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the corn batter
- 6 ears fresh sweet corn (elote tierno), husked
- 1/2 cup Salvadoran mantequilla, or 1/4 cup cream cheese whipped with 1/4 cup sour cream
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch or rice flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise seeds, lightly crushed
- 1/4 teaspoon fine salt
For cooking
- 3 tablespoons unsalted butter, plus more as needed
Directions
- Cut the corn kernels from the cobs by standing each ear upright and slicing downward with a sharp knife; reserve about a quarter of the kernels whole and pulse the rest in a blender until they form a coarse, milky pulp.
- Transfer the corn pulp and reserved whole kernels to a large bowl and stir in the mantequilla, sugar, cornstarch, vanilla, anise seeds, and salt until a thick, spoonable batter forms; let it rest for 10 minutes so the starches hydrate.
- Heat a heavy cast-iron skillet or comal over medium heat and melt 1 tablespoon of butter, swirling to coat the surface evenly.
- Scoop roughly 1/3 cup of batter per cake onto the hot surface, gently flattening each into a 3-inch oval about 1/2 inch thick and leaving 1 inch of space between them.
- Cook the cakes for 4 to 5 minutes until the undersides are deeply golden with dark amber spots, then carefully flip and cook another 4 to 5 minutes on the second side until set and lightly charred in places.
- Transfer the finished cakes to a warm plate, add another tablespoon of butter, and continue with the remaining batter, adjusting the heat as needed to keep the surface hot without smoking.
- Serve the riguas immediately, dusted with a little extra sugar or drizzled with sweetened condensed milk for breakfast.
Cook’s Notes
- Salvadoran mantequilla is a slightly tangy, fresh cream-cheese-like dairy spread; the closest substitute is equal parts whipped cream cheese blended with sour cream.
- Use the freshest, most tender sweet corn you can find, since milky pale kernels give the cakes their signature delicate texture.
- Do not over-blend the corn or the cakes will turn rubbery; you want a rustic texture with bits of whole kernel for character.
- Keep the heat at medium so the sugar in the batter caramelizes without burning before the centers cook through.
- Riguas taste best eaten fresh from the skillet but can be rewarmed in a dry pan over low heat the next day.
