Salvadoran sweet corn and green chile cakes with quesillo over creamy white bean sauce

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat, about a cooking surface temperature of 325-350 °F / 165-175 °C. Add half of the chopped white onion and the green bell pepper. Cook for 4 to 5 minutes until softened. Remove from the heat and let cool slightly.

2. 2

   2. Place the sweet corn kernels in a food processor and pulse briefly until coarsely crushed; do not fully puree. Transfer the corn to a large bowl.

3. 3

   3. Add the corn masa dough, egg, shredded quesillo, sautéed onion and green bell pepper, half of the cilantro, 1/2 teaspoon of the salt, and the black pepper to the bowl. Mix well until you have a moist but shapeable dough. If it feels too firm, add 1 to 2 tablespoons of the water or light broth.

4. 4

   4. For the creamy white bean sauce, place the cooked white beans, Salvadoran cream, remaining onion, ground cumin, remaining salt, lime juice, and the rest of the water or light broth in a blender. Blend until smooth.

5. 5

   5. Pour the white bean sauce into a small saucepan and cook over low heat, around 300 °F / 150 °C stovetop heat, for 6 to 8 minutes, stirring often, until slightly thickened. Stir in the remaining cilantro and adjust the salt. Keep warm.

6. 6

   6. Shape the corn mixture into 8 cakes using lightly moistened hands. Flatten them to about 1.5 cm / 1/2 inch thick.

7. 7

   7. Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat, about 350 °F / 175 °C surface temperature. Cook the cakes in batches for 3 to 4 minutes per side until fully cooked inside and golden on the outside.

8. 8

   8. Serve each portion with a layer of creamy white bean sauce and place 2 cakes on top. If desired, finish with a little extra chopped cilantro. Serve hot.