Ixguá (Savory Corn Cake)

Ingredients

• 5½ cups (1.375 liters) field corn kernels, cut close to the cob
• ⅓ to ½ cup (83–125 ml) melted lard
• 1 habanero chile (Capsicum chinense) or other very hot small fresh green chile, roughly chopped
• Salt, to taste
• Banana leaves (Musa acuminata or Musa × paradisiaca), wilted, as needed to line pan

Method

1. 1
   Wilt banana leaves by passing them over an open flame or in a hot dry pan until pliable. Set aside.
2. 2
   In a food processor, combine the corn kernels, lard, and chile. Pulse to a rough, coarse paste — do not purée smooth. Season generously with salt.
3. 3
   Line a heavy skillet (cast iron preferred) with wilted banana leaves, allowing overhang.
4. 4
   Pour and press the corn paste into the leaf-lined skillet in an even layer.
5. 5
   Fold the overhanging leaves over the top of the paste, then cover the skillet with its lid.
6. 6
   Cook over the lowest possible heat (or low charcoal, approximately 120–150°C / 250–300°F ambient) for about 45 minutes, until a dark golden crust has formed on the underside.
7. 7
   Uncover. Place a plate or second skillet over the pan and invert the cake onto it. Slide the cake back into the skillet, crust side up, and re-cover with fresh or refolded banana leaves and the lid.
8. 8
   Cook the second side for another 45 minutes until equally crusted.
9. 9
   Serve hot, on its own or alongside broiled meats.