Salvadoran FoodGolden Sweet Corn and Spinach Cakes with Red Bean Cream and Oregano Fresh Cheese
An original recipe inspired by homestyle Salvadoran flavors: savory little corn cakes made with ground sweet corn, spinach, and onion, pan-seared until golden and served over a smooth red bean cream, topped with crumbled fresh cheese, crunchy radish, and a touch of oregano. It balances natural corn sweetness, tender texture, and fresh contrast.
Ingredients
- 450 g fresh sweet corn kernels (si usa congelado, descongelar and escurrir)
- 80 g fresh spinach, chopped (well escurrida)
- 80 g white onion, finely chopped (divided)
- 6 g garlic, minced (divided)
- 40 g corn flour (for dar estructura)
- 50 g egg (beaten)
- 120 g fresh cheese (desmoronado, divided)
- 300 g cooked red beans (with 60 ml of su caldo or agua)
- 60 ml Salvadoran cream or sour cream (for the cream of frijol)
- 60 g radishes, thinly sliced (for terminar)
- 2 g dried oregano (divided)
- 7 g salt (or to taste, divided)
- 1 g ground black pepper (divided)
- 45 ml vegetable oil (divided)
- 60 ml water (for ajustar the dough si hace falta)
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. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the onion and half of the garlic for 2 to 3 minutes until fragrant and softened. Add the chopped spinach, 1/2 teaspoon salt, and a pinch of black pepper, and cook for 1 to 2 minutes until the spinach wilts. Remove from the heat and let cool slightly.
- 2
2. Place the fresh sweet corn kernels in a food processor and pulse until you get a coarse mixture, not completely smooth. Transfer the ground corn to a bowl and mix with the corn flour, beaten egg, cooked spinach mixture, half of the crumbled fresh cheese, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. If the mixture seems too thick, add the water little by little until you have a thick but scoopable batter.
- 3
3. For the red bean cream, blend the cooked red beans with the Salvadoran cream or sour cream, the remaining onion, the remaining garlic, 60 ml (1/4 cup) water or bean broth, 1/4 teaspoon salt, 1/4 teaspoon dried oregano, and a pinch of black pepper. Process until smooth.
- 4
4. Pour the red bean cream into a small saucepan and cook over low heat for 5 to 7 minutes, stirring often, until slightly thickened and heated through. Keep warm.
- 5
5. Heat a griddle or large skillet over medium heat. If you want to use the oven to keep the cakes warm, preheat it to 200°F / 95°C. Add 2 tablespoons vegetable oil to the skillet. Drop portions of the batter, about 2 tablespoons per cake, and gently flatten them.
- 6
6. Cook the golden sweet corn and spinach cakes for 3 to 4 minutes per side, until firm and nicely golden. Work in batches and add the remaining vegetable oil as needed. Keep the cooked cakes warm in the oven at 200°F / 95°C while you finish the rest.
- 7
7. To serve, spread the warm red bean cream onto plates. Arrange the golden cakes on top. Finish with the remaining crumbled fresh cheese, the thinly sliced radishes, and a final pinch of dried oregano.
- 8
8. Serve immediately while the cakes are hot, the bean cream is warm, and the radishes are crisp.
Chef tips
For a more rustic texture, leave part of the corn only lightly processed. If the batter releases too much liquid, add 1 extra tablespoon of corn flour. Do not cook over very high heat so the outside browns without leaving the center undercooked.
Substitutions
You can use tender chard instead of spinach. Fresh cheese can be replaced with firm curd cheese or crumbled queso duro blando. If you do not have Salvadoran cream, use thick sour cream.
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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min