Riguas Corn Cakes with Salvadoran Crema and Queso Fresco

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh-corn cakes griddled in plantain or banana leaves until caramelized and crisp-edged, served hot with cool crema and crumbled queso fresco. This Salvadoran-inspired quick recipe (vegetarian, gluten-free), ready in about 30 minutes, layers fresh corn kernels (about 4 ears), masa harina, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 330 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Salvadoran cuisine 330 cal/serving

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Ingredients

3 cups fresh corn kernels (about 4 ears)
1/4 cup masa harina
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup queso fresco, crumbled
6 banana leaves, cut into 8-inch squares
1 tbsp vegetable oil
1/2 cup Salvadoran crema or sour cream

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Instructions

Step 1: Pulse corn in a food processor to a thick, coarse batter. Stir in masa harina, sugar, salt, baking powder and half the queso fresco.
Step 2: Wipe banana leaves and pass them quickly over a flame or hot skillet to soften. Brush lightly with oil.
Step 3: Spoon about 1/2 cup batter onto each leaf and spread into a 5-inch round. Fold the leaf over to cover.
Step 4: Cook on a medium griddle for 6-7 minutes per side until set and browned through the leaf.
Step 5: Unfold, top with crema and remaining queso fresco, and serve warm.