Tender Corn Cake with Loroco, Quesillo, and Roasted Garlic Cream

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Cut the top off the head of garlic, place it on a piece of foil, drizzle with a little vegetable oil, wrap, and roast for 25 minutes until the cloves are soft. Set aside.

2. 2

   While the garlic roasts, grease a medium round or square baking dish with a little vegetable oil. Set aside.

3. 3

   Place the tender corn kernels in a blender or food processor and pulse until you get a coarse mixture, not completely smooth.

4. 4

   Transfer the ground corn to a large bowl and add the corn flour, chopped white onion, melted butter, eggs, Salvadoran crema, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until combined.

5. 5

   Fold the chopped loroco and shredded quesillo into the corn mixture. Stir until evenly distributed.

6. 6

   Pour the mixture into the greased baking dish and smooth the top with a spoon. Bake at 375°F / 190°C for 30 to 35 minutes, or until the cake is set in the center and golden around the edges.

7. 7

   For the roasted garlic cream, squeeze the roasted garlic cloves into a small bowl. Add the plain yogurt, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and creamy.

8. 8

   In another bowl, combine the diced tomato, chopped fresh cilantro, and thinly sliced radishes. Add a pinch of salt and toss gently.

9. 9

   Let the corn cake rest for 5 minutes after removing it from the oven. Cut into 6 portions and serve warm with the roasted garlic cream and the fresh tomato, cilantro, and radish salad.