Panamanian Steamed Fresh Corn and Pork Snack Cakes

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These traditional Panamanian snack cakes wrap a savory fresh-corn and pork filling in soft corn husks, then steam them until tender. Rooted in Afro-Panamanian home cooking, they make a satisfying handheld treat for breakfast, merienda, or street-food cravings. The corn husks perfume the cakes as they steam, giving them an earthy aroma you cannot get any other way.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 9 gSugar
• 11 gProtein
• 380 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the corn batter

• 4 cups fresh corn kernels (about 6 medium ears)
• 1 cup instant masa harina (corn flour)
• 3 tablespoons lard or softened pork fat
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar

For the filling

• 1/2 cup diced pork cracklings or chopped thick-cut bacon
• 1/4 cup finely chopped white onion
• 2 tablespoons chopped fresh cilantro
• 1/2 cup crumbled queso fresco or mild feta

For wrapping and steaming

• 12 large dried corn husks
• Kitchen twine or strips of husk for tying
• 3 cups water (for the steamer)

Directions

1. Soak the corn husks in a large bowl of warm water for 30 minutes, weighting them down with a plate so they stay submerged; this softens them for folding.
2. Pulse the fresh corn kernels in a food processor in two batches until they form a coarse, slightly chunky paste; avoid turning it into a smooth purée.
3. Transfer the corn paste to a large bowl and stir in the masa harina, lard, salt, and sugar until a soft, slightly sticky dough forms.
4. Fold in the pork cracklings, chopped onion, cilantro, and queso fresco until evenly distributed throughout the dough.
5. Drain the soaked corn husks and pat them dry; tear a few into thin strips and set aside for tying.
6. Divide the dough into 6 equal portions (about 1/2 cup each) and shape each into a thick oval patty about 1 inch thick.
7. Place each patty in the center of 2 overlapping corn husks, fold the long sides over the dough, then fold in the ends to make a neat rectangular package; tie with husk strips or twine.
8. Set up a steamer basket over a pot with the 3 cups of water and bring to a vigorous boil; arrange the wrapped cakes upright or in a single layer and cover the pot.
9. Steam the cakes over medium heat for 45 minutes, checking the water level halfway through and adding more boiling water if needed.
10. Let the cakes rest in their husks for 5 minutes before unwrapping; serve warm with extra crumbled cheese or a side of salsa criolla.

Cook’s Notes

• Pick the freshest sweet corn you can find; older kernels lose the milky flavor that makes these cakes special.
• For a sweeter, dessert-style version, skip the pork and cheese and add 2 more tablespoons of sugar plus a splash of vanilla.
• The cakes keep well in the fridge for 3 days; reheat by steaming again for 10 minutes rather than microwaving, which toughens the corn.
• If masa harina is hard to find, substitute with fine-ground polenta mixed with 1 teaspoon of baking powder for a similar texture.
• Tie the bundles snugly but not too tight, or the dough will squeeze out the sides as it expands during steaming.

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