Salvadoran FoodGolden Sweet Corn and Loroco Cakes with White Bean Cream and Carrot Slaw
An original recipe inspired by traditional Salvadoran flavors: small savory sweet corn and loroco cakes, griddled until crisp outside and tender inside, served with warm white bean cream and a fresh carrot and onion slaw.
Ingredients
- 300 g fresh sweet corn kernels (if possible, freshly desgranados)
- 180 g masa harina dough (preparada with agua or dough fresh)
- 40 g chopped loroco (fresh or descongelado)
- 80 g crumbled fresh cheese (for the dough)
- 60 g finely chopped white onion (divided)
- 6 g salt (divided to taste)
- 1 g ground black pepper
- 30 ml vegetable oil (for dorar)
- 240 g cooked white beans (escurridos)
- 120 ml Salvadoran cream (for the cream of frijol)
- 120 ml water (for licuar the cream of frijol)
- 6 g garlic (pelado)
- 1 g ground cumin
- 100 g grated carrot
- 50 g thinly sliced red onion
- 30 ml white vinegar
- 30 ml lime juice (freshly squeezed)
- 1 g dried oregano
- 4 g sugar (for balancear the curtido)
- 8 g chopped cilantro (for terminar)
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 bowl, combine the grated carrot, red onion, white vinegar, lime juice, dried oregano, sugar, and 2 g (1/3 tsp) salt. Mix well and let it rest for 20 minutes to make the slaw.
- 2
2. Place the sweet corn kernels in a food processor and pulse several times until you get a coarse paste with some texture. Transfer it to a large bowl.
- 3
3. Add the masa dough, chopped loroco, crumbled fresh cheese, 30 g (1/4 cup) of the chopped white onion, 2 g (1/3 tsp) salt, and black pepper to the bowl with the corn. Mix until you have a moist but shapeable dough. If it feels too loose, let it rest for 5 minutes.
- 4
4. With lightly moistened hands, shape 8 small oval cakes of equal size.
- 5
5. Heat a griddle, cast-iron pan, or nonstick skillet over medium heat, about 375 °F / 190 °C at the surface. Add the vegetable oil and cook the cakes in batches for 4 to 5 minutes per side, until deeply golden and cooked through. Keep warm.
- 6
6. For the white bean cream, place the cooked white beans, Salvadoran cream, water, garlic, the remaining 30 g (1/4 cup) chopped white onion, cumin, and 2 g (1/3 tsp) salt in a blender. Blend until smooth.
- 7
7. Pour the bean cream into a small saucepan and warm it over medium-low heat for about 5 minutes, stirring often, until warm and slightly thickened. Do not let it boil hard.
- 8
8. Spoon a layer of white bean cream onto each plate, top with 2 golden corn cakes per serving, and finish with the drained slaw and chopped cilantro.
- 9
9. If desired, keep the cakes in a preheated oven at 200 °F / 95 °C for a few minutes while you finish the cream and plating.
- 10
10. Serve immediately to enjoy the contrast of the crisp crust, warm cream, and fresh slaw.
Chef tips
For better browning, do not move the cakes before they form a crust. If using frozen loroco, drain it very well so the dough does not become too wet.
Substitutions
You can use ricotta-style fresh cheese instead of fresh cheese. If Salvadoran cream is unavailable, use mild sour cream. White beans can be replaced with other cooked light-colored beans of similar texture.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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