Salvadoran fresh corn and loroco griddle cakes with jocote cream and queso duro blando

Instructions

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   1. Place the fresh corn kernels in a blender or food processor with the corn flour, sugar, 120 ml (1/2 cup) of the Salvadoran cream, half of the chopped onion, 4 g (about 3/4 tsp) of the salt and, if needed to help blending, 45 ml (3 tbsp) of water. Blend until you have a thick, slightly coarse batter.

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   2. Transfer the mixture to a bowl and fold in the chopped loroco. Stir well to distribute it evenly. The batter should fall slowly from a spoon; if it seems too loose, let it rest for 5 minutes so the corn flour can absorb moisture.

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   3. For the jocote cream, combine the chopped ripe jocotes with the remaining 60 ml (1/4 cup) of Salvadoran cream, the rest of the onion, 2 g (about 1/4 tsp) of salt and the lime juice in another bowl. Lightly mash with a fork to make a creamy sauce with small fruit pieces.

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   4. Heat a griddle, flat top or large skillet over medium heat, about 375 °F / 190 °C on an electric surface. Grease it with half of the vegetable oil.

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   5. Spoon portions of batter, about 80 to 90 g each, onto the griddle and shape into griddle cakes 10 to 12 cm (4 to 5 in) wide. Cook for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden.

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   6. Add a little more oil if needed, carefully flip the cakes and cook 3 to 4 minutes more on the second side, until cooked through in the center and mottled golden. Repeat with the remaining batter.

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   7. Serve the griddle cakes hot, topped with the jocote cream and finished with crumbled queso duro blando over the top.

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   8. If you want to keep them warm while finishing the batch, place them on a tray in a 200 °F / 95 °C oven for up to 10 minutes.