Salvadoran Sweet Corn and Cheese Cakes with Radish Curtido and Roasted Tomato Sauce

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. On a small tray, place the tomatoes, garlic, and 1 tablespoon (15 ml) of vegetable oil. Add a pinch of the salt and roast for 15 minutes, until the tomatoes are soft and lightly browned on the edges.

2. 2

   While the tomatoes roast, make the quick curtido. In a bowl, combine the cabbage, radishes, and half of the chopped onion. Add the apple cider vinegar, lime juice, sugar, and 1/2 teaspoon of salt. Massage with clean hands for 1 minute and let rest for 15 minutes.

3. 3

   Place the sweet corn kernels in a food processor and pulse several times until coarse; it should not become completely smooth. Transfer the mixture to a large bowl.

4. 4

   Add the pre-cooked corn flour, eggs, crumbled fresh cheese, remaining onion, cilantro, black pepper, and the rest of the salt to the bowl with the corn. Mix well until you have a thick, moist batter. Let it rest for 5 minutes so the flour can absorb some moisture.

5. 5

   Remove the tomatoes and garlic from the oven. Blend them with their roasting juices until you have a rustic sauce. Taste and adjust salt if needed. Keep the sauce warm.

6. 6

   Heat a large skillet over medium heat. Add the remaining 2 tablespoons (30 ml) vegetable oil. Once hot, scoop portions of the batter, about 1/3 cup each, into the skillet and gently flatten them into cakes about 1/2 inch thick.

7. 7

   Cook the cakes for 3 to 4 minutes per side, until deeply golden outside and firm in the center. Work in batches if needed so the pan is not overcrowded.

8. 8

   Serve the cakes hot with the roasted tomato sauce spooned over or on the side, and add the radish curtido for freshness and acidity.