Begin by preparing your masa dough. In a large bowl, combine the masa harina, sugar, baking powder, and salt. Mix the dry ingredients together thoroughly, ensuring they are well incorporated. Add the melted butter, coconut milk, and water to the dry mix. Use your hands to knead everything together until the dough is soft and smooth, similar to a thick cookie dough texture. For a smoother dough, feel free to add a little more coconut milk if necessary.

Add the fresh or thawed corn kernels to the dough mixture. You can lightly mash the corn with a fork if you'd like smaller pieces incorporated into the dough, or leave them whole for added texture. Mix the corn evenly into the dough, making sure that it is well distributed throughout the masa. This will create a hearty, flavourful base for your Riguas.

Once your dough is ready, it's time to form the Riguas. Take a small portion of the dough (about the size of a golf ball) and roll it into a ball. Flatten the ball into a thick patty, about 2-3 inches in diameter. The Riguas should have a rustic, chunky shape to them, reflecting their traditional nature.

Prepare your banana leaves or parchment paper for wrapping the Riguas. If using banana leaves, soften them by passing them over an open flame or boiling them briefly, as this will make them more pliable. Cut the banana leaves into squares large enough to wrap each Rigua individually. If you're using parchment paper, simply cut the paper into squares of the same size.

Place each Rigua on a piece of the banana leaf or parchment paper. Carefully fold the leaf or paper over the dough, making sure it's wrapped tightly, but not overly compressed. The wrapper will help the Riguas retain moisture and achieve the perfect texture while cooking.

Once all your Riguas are wrapped, prepare a large steamer or a pot with a steamer insert. Bring water to a simmer in the bottom of the pot. Arrange the wrapped Riguas in the steamer, ensuring they are not crowded or stacked on top of one another. Cover the pot with a lid and steam the Riguas for about 25-30 minutes, or until they are firm to the touch and the dough has cooked through.

While steaming, check periodically to ensure there’s enough water in the pot to prevent burning. You can add a little more water if necessary. If you’re feeling adventurous, consider adding a few cinnamon sticks or whole cloves to the water for an aromatic infusion that will subtly flavour the Riguas as they steam.

Once cooked, remove the Riguas from the steamer and let them cool slightly before unwrapping. Serve warm, either as a savoury snack or a side dish. For an extra touch of authenticity, top with a dollop of sour cream, a sprinkle of crumbled cheese, or a few slices of avocado. The Riguas can also be enjoyed with a hot cup of Salvadoran coffee or as a complement to your favourite hearty stew.