Riguas – Griddled Fresh sweet Corn Patties on Banana Leaves
In El Salvador, Riguas are delicious crescent-shaped patties made with young sweet white corn, wrapped in banana leaves and cooked on a griddle. Remember that you can share your recipe with us to publish it on this website. Link para la receta en Español.  
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Ingredients
  • 1 1/2 cup Corn ( (sweet corn, preferably white))
  • 2 tbsp Water (just to help your blender start)
  • 1/4 cup Grated cheese (parmesan or hard cheese)
  • 1/2 cup Rice flour
  • 3 tbsp Corn starch
  • 1/2 cup Mozzarella cheese (or queso fresco)
  • Banana leaves (about the size of notebook pages)
Instructions
  1. Remove the corn from the core by running holding it from the top and running the edge of the knife downwards.
  2. Put the corn on a blender until all the pieces of corn have been cut. Some blenders, if not powerful, enough might need you to add some water so they can start blending. This is where you use the 2 tablespoons in the ingredients.
  3. Put the blended corn in a separate container and add the rice flour, the cornstarch and the grated cheese. Mix them well.
  4. Add the mozzarella cheese or fresh cheese and mix well.
  5. Heat a griddle or over medium heat.
  6. On a piece of banana leaf, place 1/4 cup of the blended corn mixture in the center of the leaf.
  7. Fold the leaf in half and apply pressure with your hands to flatten the mixture evenly. The mixture will take the shape of a crescent moon like this.
  8. Put the sheet with the mixture on the hot plate.
  9. After 1.5 to 2 minutes, flip it over so the other side cooks.
  10. When both sides are cooked, remove them from the griddle and with a paper towel or brush, put a thin layer of oil on the griddle.
  11. Remove and discard the leaf. Place the rigua on the griddle so that each side cooks for a minute or until you see golden spots.
  12. Remove them from the griddle and eat them alone or with cheese and cream.
Recipe Notes

  • In El Salvador they do not add flour and cornstarch to the mixture because the white corn is less juicy. Here in the United States the corn is too juicy and for the mixture to reach the correct consistency, we need to add flour.
  • Remember to wash the banana leaves well before using them.
  • When I made the video for this recipe, I only had a regular blender. That's why I had to put water in it so that it began to liquefy. Now I have a more powerful blender and I don't need to add water to it. You can make very liquid juices from fruits and vegetables. I leave you the Amazon link in case you are interested in it.