Memelas with Fresh Corn and Salsa Verde

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Memelas are thick, hand-pinched corn masa rounds toasted on a comal and crowned with beans, cheese, and salsa. This Mexico City version leans into sweet summer corn and a bright tomatillo salsa for a snack that works any time of day. Serve them hot off the skillet so the cheese just begins to melt into the warm masa.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 8 gFiber
• 4 gSugar
• 16 gProtein
• 580 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the masa cakes

• 2 cups masa harina
• 1 1/2 cups warm water, plus more as needed
• 1/2 teaspoon fine salt
• 2 tablespoons lard or vegetable shortening
• 1 teaspoon baking powder

For the toppings

• 1 cup refried black beans, warmed
• 1 cup fresh corn kernels (from 2 ears)
• 1/2 cup crumbled queso fresco
• 1/2 cup salsa verde
• 1/4 cup finely chopped white onion
• 1/4 cup chopped cilantro
• 2 tablespoons crumbled fresh chorizo (optional)
• 2 tablespoons neutral oil, for the comal

Directions

1. In a large bowl, whisk together masa harina, salt, and baking powder. Rub in the lard with your fingertips until the mixture looks like coarse meal.
2. Pour in the warm water and mix, then knead for 2 to 3 minutes until the dough is soft, smooth, and holds together without cracking. Cover and rest 10 minutes.
3. Divide the dough into 8 equal balls. Press each ball between two sheets of plastic into a thick round about 4 inches wide and 1/3 inch thick. Pinch and press the edges up with your fingers to form a shallow rim all the way around.
4. Heat a comal or large dry cast-iron skillet over medium heat and brush lightly with oil. Cook the memelas 3 to 4 minutes per side, until golden spots appear and the masa is cooked through. Transfer to a warm plate and cover with a clean towel.
5. While the memelas cook, heat 1 teaspoon oil in a small skillet and sauté the corn kernels with a pinch of salt for 2 to 3 minutes until just tender and lightly charred. If using chorizo, cook it in the same pan until crisp, then drain.
6. Spread about 2 tablespoons of warm refried beans over each memela, staying inside the pinched rim. Top with the sautéed corn, a generous spoonful of salsa verde, and a sprinkle of queso fresco.
7. Scatter the chopped onion and cilantro over the top, add a pinch of chorizo if using, and serve immediately while the masa is still warm and slightly crisp at the edges.

Cook’s Notes

• If the masa cracks at the edges when you press it, spritz your hands with water and knead in another tablespoon or two of warm water until pliable.
• Keep cooked memelas stacked in a clean kitchen towel so they stay soft and pliable while you finish the batch.
• Fresh masa from a tortilleria will give a noticeably better flavor and texture than masa harina if you can find it; use about 2 1/4 cups and reduce the added water.
• Swap the queso fresco for crumbled Cotija or shredded Oaxaca cheese for a stretchier melt.
• For a spicier version, finish with pickled jalapeño slices or a few drops of your favorite hot sauce.

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