📝 About This Recipe
While traditional Mofongo relies on starchy green plantains, this innovative corn variation—inspired by the 'Mofongo de Maíz' found in rural Caribbean pockets—offers a softer, slightly sweet, and incredibly aromatic experience. We utilize fresh corn kernels and fine cornmeal to create a 'dough' that is fried until golden and then mashed with pungent garlic, rich butter, and crispy pork cracklings. It is a soul-warming dish that bridges the gap between a classic tamale and the iconic Puerto Rican mash.
🥗 Ingredients
Corn Base
- 3 cups Fresh corn kernels (cut from about 4 ears of corn)
- 1/2 cup Fine yellow cornmeal (to help bind the mixture)
- 2 tablespoons Cornstarch
- 1 Egg (lightly beaten)
- 1 teaspoon Salt (plus more to taste)
The Mash (Pilón Aromatics)
- 6 pieces Garlic cloves (peeled and smashed)
- 1 cup Chicharrón (Pork Cracklings) (roughly crushed)
- 3 tablespoons Unsalted butter (softened)
- 2 tablespoons Olive oil (extra virgin)
- 1/4 cup Fresh cilantro (finely chopped)
Frying and Finishing
- 2 cups Vegetable oil (for shallow frying)
- 1/2 cup Chicken or Vegetable Broth (warm, to adjust consistency)
- 1 Lime wedges (for serving)
👨🍳 Instructions
-
1
Place the fresh corn kernels in a food processor and pulse until you reach a coarse, thick paste consistency. You want some texture remaining, not a smooth liquid.
-
2
Transfer the corn paste to a mixing bowl. Fold in the cornmeal, cornstarch, beaten egg, and 1 teaspoon of salt. Let the mixture sit for 10 minutes to allow the cornmeal to hydrate.
-
3
While the corn rests, prepare your mortar and pestle (pilón). Mash the garlic cloves with a pinch of salt and the olive oil until a smooth paste forms.
-
4
In a heavy-bottomed skillet, heat the vegetable oil to 350°F (175°C). The oil should be about 1 inch deep.
-
5
Using a spoon, drop small mounds (about 2 tablespoons each) of the corn mixture into the hot oil. Do not overcrowd the pan.
-
6
Fry the corn fritters for 3-4 minutes per side until they are deep golden brown and crispy on the outside. They should feel firm to the touch.
-
7
Remove the fritters and drain them on a paper towel-lined plate. Work in batches until all the corn mixture is fried.
-
8
In the large mortar (pilón), add a few of the hot corn fritters along with a portion of the garlic paste, a knob of butter, and a handful of crushed chicharrón.
-
9
Pound the ingredients together firmly. As you mash, drizzle in a tablespoon of warm broth to keep the mixture moist and cohesive.
-
10
Continue adding fritters, garlic, butter, and chicharrón in stages, mashing until everything is well incorporated but still retains some chunky texture.
-
11
Fold in the chopped cilantro at the very end to keep its bright green color and fresh flavor.
-
12
Shape the mixture into a dome using the mortar or a small bowl, then invert it onto a serving plate.
💡 Chef's Tips
Use fresh corn over canned whenever possible; the natural milk in fresh corn provides a superior flavor and bind. If the mixture feels too dry while mashing, add the warm broth one tablespoon at a time—it should be moist, not soggy. For a vegetarian version, swap the chicharrón for smoked almonds or crispy fried onions to maintain that essential crunch. Make sure the oil is hot enough before frying; if the oil is too cool, the corn fritters will absorb too much fat and become greasy. Work while the fritters are hot! The heat helps the garlic and butter emulsify into the corn for a better flavor profile.
🍽️ Serving Suggestions
Serve inside a bowl of hot Garlic Shrimp (Camarones al Ajillo) so the corn soaks up the sauce. Pair with a cold glass of fermented corn drink (Chicha) or a crisp Caribbean lager. Top with a fried egg for a decadent breakfast or brunch twist. Serve alongside a side of 'Ensalada de Aguacate' (Avocado Salad) to cut through the richness. Accompany with a small cup of chicken bouillon for dipping or pouring over the dome.