Riguas — Print Recipe — The Culinary Codex

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.

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.