Riguas — Print Recipe — The Culinary Codex

Sweet grilled corn cakes made from fresh ground elote corn, wrapped in corn husks and cooked on a griddle. Served with crema.

Ingredients

8 ears fresh sweet corn
2 tbsp sugar
1 tsp salt
2 tbsp butter, softened
Corn husks for wrapping
Crema for serving

Instructions

1 Shuck corn and save the husks. Cut kernels from the cob and grind in a food processor until a thick paste forms.
2 Mix the corn paste with sugar, salt, and softened butter until well combined. The mixture should be thick and spreadable.
3 Spread a generous spoonful of the corn mixture onto a softened corn husk, folding it to enclose.
4 Cook on a hot comal or griddle over medium heat, about five minutes per side, until the husk is charred and the corn cake is set.
5 Serve hot with a generous drizzle of crema. The corn cakes should be sweet, slightly smoky, and creamy inside.

Did You Know?

Riguas can only be made during the corn harvest season because they require fresh young corn, making them a seasonal delicacy eagerly awaited each year.