Salvadoran FoodSalvadoran Corn and Chipilín Fritters with Roasted Tomato Sauce and Fresh Cheese
An original recipe inspired by traditional Salvadoran flavors: tender corn and chipilín fritters, pan-seared until golden, served with a roasted tomato and green chile sauce, and finished with crumbled fresh cheese. Ideal for lunch, a light dinner, or a traditional snack.
Ingredients
- 300 g fresh corn kernels (si son congelados, descongelados and escurridos)
- 40 g chipilín leaves (lavadas and chopped)
- 80 g pre-cooked cornmeal (for dar estructura)
- 120 g fresh cheese (60 g for the mezcla and 60 g for servir, desmoronado)
- 1 unit egg (beaten)
- 80 g white onion (finely chopped; 40 g for the mezcla and 40 g for the sauce)
- 30 g green chile (chopped; puede ser chile verde dulce or suave)
- 400 g ripe tomatoes (for roasting and licuar)
- 6 g garlic (pelado)
- 10 g fresh cilantro (chopped)
- 60 ml Salvadoran cream (for servir)
- 45 ml vegetable oil (divided entre sauce and cocción)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 60 ml water (solo si the mezcla queda muy espesa)
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
Preheat the oven to 425°F / 220°C. Place the tomatoes, garlic, and 40 g of the onion on a small tray, add 1 tablespoon vegetable oil and a pinch of salt, and roast for 18 minutes at 425°F / 220°C until the tomatoes are soft and lightly browned at the edges.
- 2
While the sauce roasts, place the corn kernels in a bowl and lightly mash them with a fork, or pulse briefly in a processor, to get a coarse texture rather than a smooth purée.
- 3
Add the chopped chipilín, pre-cooked cornmeal, 60 g of the fresh cheese, the beaten egg, the remaining 40 g onion, the green chile, 1/2 teaspoon salt, and black pepper to the corn. Mix well until you have a moist batter. If it feels too thick, add the water little by little.
- 4
Remove the roasted tomatoes, garlic, and onion from the oven. Transfer them to a blender or processor with the cilantro, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Blend until you have a rustic, even sauce.
- 5
Pour the sauce into a small skillet and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Keep warm.
- 6
Heat 1 tablespoon vegetable oil in a large skillet or griddle over medium heat. Shape the corn mixture into 8 fritters, using about 2 tablespoons for each, and flatten them slightly.
- 7
Cook the fritters for 3 to 4 minutes per side, adding the remaining tablespoon of vegetable oil as needed, until golden on the outside and set in the center. If you want to keep them warm, transfer them to the oven at 200°F / 95°C while you finish the rest.
- 8
Serve the fritters hot with the roasted tomato sauce spooned over or on the side. Finish with the remaining 60 g crumbled fresh cheese and the Salvadoran cream. Adjust with more salt if desired.
- 9
Enjoy immediately to appreciate the tender corn texture, the aroma of chipilín, and the contrast between the warm sauce and fresh cheese.
Chef tips
For a more rustic texture, leave some of the corn whole. If the chipilín has tough stems, remove them before chopping. Cook the fritters over medium heat so they brown without burning before setting inside.
Substitutions
If you cannot find chipilín, you may use tender spinach or chopped Swiss chard, though the flavor will be different. Salvadoran cream can be replaced with mild sour cream. Fresh cheese may be swapped for shredded quesillo if you prefer a stretchier 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 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
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