Salvadoran FoodSavory corn and basil riguas with fresh cheese, jocote cream, and griddled red onion
An original recipe inspired by Salvadoran flavors: savory fresh-corn riguas mixed with fresh basil and cheese, griddled until golden and served with a smooth jocote cream and lightly caramelized red onion. It is comforting, fresh, and deeply homey.
Ingredients
- 500 g fresh corn kernels (si usas mazorcas, desgránalas)
- 80 g corn flour (tipo dough harina)
- 120 g Salvadoran fresh cheese, crumbled (divided)
- 12 g fresh basil, chopped (well chopped)
- 120 g red onion (en plumas finas)
- 180 g ripe jocotes (without semilla)
- 120 ml Salvadoran cream (for the sauce)
- 1 unit egg (for ligar the dough)
- 15 g butter (for the onion)
- 30 ml vegetable oil (for cocinar the riguas)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 4 g sugar (for balancear the cream of jocote)
- 15 ml lime juice (fresh)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the ripe jocotes in a small saucepan with 60 ml water (1/4 cup) and cook over medium heat for 5 minutes until softened. Remove from the heat, let cool slightly, and blend the pulp with the Salvadoran cream, sugar, lime juice, and a pinch of salt until smooth and lightly pink. Chill until needed.
- 2
2. In a large skillet or griddle, melt the butter over medium heat. Add the red onion with a pinch of salt and cook for 6 to 8 minutes, stirring, until tender with golden edges. Set aside.
- 3
3. Blend 350 g (about 2 1/4 cups) of the fresh corn kernels with the egg until thick but still slightly textured. Transfer the mixture to a large bowl.
- 4
4. Add the remaining 150 g corn (about 1 cup), the corn flour, 90 g (3 oz) of the fresh cheese, the chopped basil, 1 teaspoon salt, and the black pepper. Mix well until you have a moist, thick batter that can hold its shape on the griddle.
- 5
5. Heat a griddle, comal, or nonstick skillet over medium heat. The surface should reach about 190 °C / 375 °F. Lightly grease it with some of the vegetable oil.
- 6
6. Form 8 small riguas by placing portions of batter, about 2 heaping tablespoons each, onto the hot surface. Gently flatten them into disks about 1 cm thick.
- 7
7. Cook the riguas for 3 to 4 minutes per side, adding more oil as needed, until golden outside and firm in the center. Keep the heat at medium so the corn cooks through without burning.
- 8
8. If desired, hold the cooked riguas in an oven preheated to 95 °C / 200 °F while you finish the remaining batches.
- 9
9. Serve the riguas hot with spoonfuls of jocote cream on top or on the side. Finish with the griddled red onion and sprinkle the remaining 30 g (1 oz) fresh cheese over each serving.
- 10
10. Serve immediately to enjoy the contrast of sweet-savory corn, aromatic basil, fruity jocote cream, and warm onion.
Chef tips
If the corn is very juicy, add 1 to 2 extra tablespoons of corn flour to stabilize the batter. Use a properly heated but not smoking griddle so the riguas brown without sticking.
Substitutions
You can substitute soft red plums for jocotes if needed, though the flavor will be less traditional. Basil can be replaced with cilantro for a more herbal profile, and fresh cheese can be swapped for shredded quesillo.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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