Riguas recipe. Recently one of my readers was in El Salvador and saw this dish being prepared by street vendors, he asked for the recipe. It got me all inspired, so I ran to the market and bought some late- summer fresh corn, and got cooking. This authentic Salvadoran dish is easy to prepare and totally delicious. Serve with a dollop of Salvadoran cream, or sour cream and a piece of queso fresco.
1 large banana leaf cut into 8 pieces, each about 8-inches wide
2 cups fresh corn kernels
1 1/2 tablespoons sugar
4 tablespoons melted margarine or butter
1/2 cup shredded Monterrey cheese
Salvadoran crema, or sour cream
Clean and cut the banana leaf and set aside.
Place the corn kernels in a blender or food processor; blend until smooth. Add and combine the sugar, melted margarine, or butter, and cheese.
Heat a non-stick griddle or a large heavy skillet over medium to high flame.
Place a few spoons of the fresh corn mix into four banana leaf pieces and cover with the other half.
Gently place the riguas on the hot surface and cook on each side for about 10 minutes, turning frequently. When they have hardened remove from the leaves and place directly on the griddle, brown on both sides. Serve with Salvadoran cream, or sour cream and a piece of queso fresco. Enjoy.