Salvadoran FoodGolden sweet corn and loroco cakes with white bean cream and tomatillo chirmol
An original recipe inspired by traditional Salvadoran flavors: small griddled cakes made with ground sweet corn, loroco, and fresh cheese, served over a smooth white bean cream and paired with a warm roasted tomatillo chirmol. It balances natural sweetness, gentle acidity, and the floral notes of loroco.
Ingredients
- 360 g fresh corn kernels (preferiblemente of maíz dulce)
- 60 g chopped loroco (fresh or descongelado)
- 100 g crumbled fresh cheese (divided for the dough and for servir)
- 40 g corn flour (for dar estructura)
- 1 unit egg (lightly beaten)
- 70 g finely chopped white onion (divided)
- 60 ml Salvadoran cream or sour cream (for the cream of frijol)
- 240 g cooked white beans (escurridos)
- 180 ml vegetable broth or water (for licuar the cream of frijol)
- 250 g tomatillos (without peel and lavados)
- 120 g roma tomato (for the chirmol)
- 30 g green chili (without semillas if desired menos picante)
- 6 g garlic (divided)
- 15 g chopped fresh cilantro (divided)
- 15 ml lime juice (freshly squeezed)
- 30 ml vegetable oil (divided)
- 8 g salt (or to taste)
- 1 g black pepper (freshly ground)
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. Preheat the oven to 425°F / 220°C. Place the tomatillos, roma tomato, green chili, half of the chopped onion, and 1 garlic clove on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 minutes, or until the vegetables are tender and lightly blistered.
- 2
2. While the vegetables roast, prepare the cake mixture. Place the corn kernels in a food processor and pulse until you get a coarse paste. Transfer to a bowl and mix with the chopped loroco, corn flour, egg, 60 g (2 oz) of the fresh cheese, the remaining onion, 1/2 teaspoon salt, and the black pepper.
- 3
3. Shape the mixture into 8 small thick cakes. If the mixture feels too wet, let it rest for 5 minutes so the corn flour can absorb some of the moisture.
- 4
4. For the white bean cream, blend the cooked white beans with the Salvadoran cream, vegetable broth or water, 1 garlic clove, 1 tablespoon chopped cilantro, and 1/2 teaspoon salt until smooth.
- 5
5. Pour the bean cream into a small saucepan and cook over medium-low heat for 5 to 7 minutes, stirring often, until slightly thickened. Keep warm.
- 6
6. Once the roasted vegetables are ready, finely chop them or mash them roughly to make the chirmol. Mix with the lime juice, 1 tablespoon chopped cilantro, and a pinch of salt.
- 7
7. Heat a large skillet or griddle over medium heat. Add the remaining oil and cook the cakes for 3 to 4 minutes per side, until golden outside and cooked through in the center. Work in batches if needed.
- 8
8. To serve, spread a layer of white bean cream on each plate, place 2 golden cakes on top per serving, and finish with the tomatillo chirmol. Sprinkle with the remaining fresh cheese and the remaining cilantro.
- 9
9. Serve immediately while the cakes are hot and crisp around the edges, with the smooth bean cream underneath and the warm chirmol on top.
Chef tips
If the corn is very juicy, drain a little before mixing so the cakes hold their shape better. A properly heated griddle helps create a golden crust without drying out the center.
Substitutions
You can substitute loroco with chipilín if needed, though the flavor will be different. Fresh cheese can be replaced with crumbled queso duro blando. If tomatillos are unavailable, use small green tomatoes and add a few extra drops of lime juice.
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 corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 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