Güirilas (Nicaraguan Tender Corn Fritters)

  • Prep Time - 20 minutes
  • Cook Time - 30 minutes
  • Servings: 10
  • Country: Nicaragua
Several thick, yellow Güirilas flatbreads, served with white cream and fresh cheese on a banana leaf.

Güirilas are a delicacy that cannot be mistaken for a classic tortilla. While tortillas are made from dried, nixtamalized corn (masa harina/maseca), Güirila requires freshly harvested, young (tender) corn (elote tierno), which gives the flatbreads a natural sweetness and soft consistency.

They are traditionally cooked wrapped in banana leaves (hojas de chagüite), which imparts a characteristic, slightly herbal aroma. If you do not have banana leaves, you can use parchment paper brushed with oil, but banana leaves are key for authenticity.

They are most often served with thick Crema Agria (sour cream/creme fraiche) and fresh Cuajada or Queso Fresco cheese.

Ingredients

I. For the Güirilas (approx. 10 pcs)

  • 4 cups Young Corn (fresh, kernels only, approx. 8-10 ears)
  • 2 Tbsp Sugar
  • 1 tsp Salt
  • 0.25 cups Grated cheese (Queso Seco/Duro/Parmesan)
  • 1 Tbsp Sour cream (or thick Crema Agria, optional)

II. For Cooking and Serving

  • 20 pcs Banana Leaves (cut into 20x20 cm squares)
  • 1 a little Oil (for greasing the leaves)
  • 1 to taste Cuajada, Queso Fresco, or Queso Seco (for serving)
  • 1 for serving Thick Sour Cream (Crema Agria) or Crème Fraîche

Instructions

Step 1: Preparing the Corn Masa

Place the corn kernels in a blender or food processor. Blend until a smooth, porridge-like masa forms. If necessary, add a minimum amount of water, just enough to get the blender going. You do not want a runny mixture.

The masa should be thicker than pancake batter. If it is too thin, let it drain through a sieve for 5-10 minutes.

Stir the sugar, salt, grated cheese, and optional sour cream into the corn masa. Mix well.

Step 2: Preparing the Banana Leaves

Quickly pass the banana leaves over an open flame or dip them in hot water. This makes them flexible so they do not crack.

Cut them into squares (about 20x20 cm) and grease the inside with a thin layer of oil (or butter).

Step 3: Shaping and Cooking the Güirilas

Place 2-3 tablespoons of the corn masa onto the oiled side of one banana leaf and spread it into a circle about 0.5 - 1 cm thick (like a small, thick pancake).

Cover with a second oiled banana leaf (oiled side towards the masa).

Heat a heavy skillet, cast-iron comal, or grill to medium heat. Cook the Güirila in the banana leaf for 5-8 minutes on one side until the bottom leaf is charred and browned.

Carefully flip and cook for another 5-8 minutes until the flatbread is firm and cooked through.

Step 4: Serving

Serve the Güirilas hot. Remove the banana leaves and serve with a generous spoonful of thick sour cream (Crema) and a thick slice of salty fresh cheese (Cuajada).

The salty cheese and sour cream beautifully balance the sweetness of the corn.