Riguas

Name: Riguas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 6 ears fresh sweet corn, kernels removed; 2 tbsp butter, melted; 1/4 cup sugar; 1/2 tsp salt; 1/2 tsp cinnamon; Corn husks for wrapping; Crema for serving; Queso fresco for serving

Riguas (REE-gwahs)

Sweet Corn Cakes

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 301 kcal

Tender cakes made from fresh sweet corn masa, wrapped in corn husks and grilled or cooked on a griddle. Served with crema and crumbled cheese.

Nutrition & Info

Protein 8.0g

Carbs 38.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

food processor or grinder griddle or grill corn husks

Presentation Guide

Vessel: corn husk, partially opened

Garnishes: crema drizzle, crumbled queso fresco

Accompaniments: coffee, hot chocolate

Ingredients

6 ears fresh sweet corn, kernels removed
2 tbsp butter, melted
1/4 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
Corn husks for wrapping
Crema for serving
Queso fresco for serving

Instructions

1
Grind corn kernels in a food processor until you get a thick, slightly chunky paste.
2
Mix corn paste with melted butter, sugar, salt, and cinnamon until well combined.
3
Spoon portions of the mixture onto softened corn husks and fold to enclose, tying the ends with strips of husk.
4
Cook on a hot griddle or grill for about five minutes per side until the husks are charred and the masa is set and slightly golden.
5
Unwrap and serve warm with a drizzle of crema and crumbled queso fresco.

💡

Did You Know?

Riguas are only at their best when made with corn freshly picked from the field, which is why they are seasonal treats eagerly anticipated during corn harvest.

Chef's Notes

Equipment Tips

food processor or grinder
griddle or grill
corn husks

Garnishing

crema drizzle, crumbled queso fresco

Accompaniments

coffee, hot chocolate

The Story Behind Riguas

Riguas represent one of the oldest preparations in Honduran cuisine, descending directly from indigenous corn cookery that predates European contact. The simplicity of grinding fresh corn and cooking it in its own husk connects modern Hondurans to thousands of years of Mesoamerican culinary tradition. Unlike tamales, which require processed masa and elaborate fillings, riguas celebrate the pure flavor of sweet corn at its peak freshness. They remain a seasonal delight, most abundant during the corn harvest months.

🕐 Traditionally enjoyed afternoon snack or breakfast 📜 Origins: Pre-Columbian indigenous

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