Golden Corn and Sweet Pepper Cakes with Ricotta, Loroco Cream, and Cabbage Slaw

Instructions

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   1. In a large bowl, mix the fresh corn kernels, cornmeal, beaten egg, 60 g of ricotta-style fresh cheese, chopped red bell pepper, 30 g of chopped onion, culantro or cilantro, 1/2 teaspoon salt, black pepper, and 1 tablespoon vegetable oil. If the mixture feels too thick, add the water little by little until you get a thick but shapeable batter.

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   2. In another bowl, make the slaw by combining the green cabbage, grated carrot, the remaining 40 g onion, lime juice, 1/4 teaspoon salt, and sugar. Massage the mixture with clean hands for 1 minute and let it rest for 10 minutes.

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   3. For the loroco cream, heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add the chopped loroco and cook for 2 minutes until softened. Transfer it to a bowl and mix with the Salvadoran cream or sour cream and the remaining 1/4 teaspoon salt.

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   4. Heat a large skillet or griddle over medium heat, about 350 °F / 175 °C at the cooking surface. Add the remaining 2 tablespoons vegetable oil.

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   5. Shape 8 small cakes with the corn mixture, using about 2 heaping tablespoons per piece. Place them on the hot skillet and flatten them slightly with a spatula.

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   6. Cook the cakes for 4 to 5 minutes per side, until deeply golden, firm around the edges, and cooked through in the center. Adjust the heat if they brown too quickly.

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   7. Serve the cakes hot with a spoonful of loroco cream on top or on the side, scatter the remaining 60 g of crumbled ricotta-style fresh cheese over them, and add the fresh cabbage and carrot slaw.

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   8. For a more even presentation, you can hold the cakes for 3 minutes in a preheated oven at 300 °F / 150 °C before serving, once they are already browned in the skillet.