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Torta de Choclo - Colombian Fresh Corn Soufflé


Torta de Choclo - Colombian Fresh Corn Soufflé

Torta de Choclo - Fresh Corn Soufflé Bread

Marian Blazes
I'm not sure what to call this sweet cake made with fresh corn in English. Torta de choclo is neither bread, souffle, nor pudding exactly - it's some kind of delicious combination of the three. It slices like cornbread, but it's light and airy like a soufflé, yet creamy like corn pudding. And is it a dessert or a side dish? Could be either. Torta de choclo makes a nice breakfast too, with some coffee or hot chocolate. You can make torta de choclo with frozen corn, but fresh corn is the best.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 8.


  • 3 cups corn kernels, fresh or frozen
  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup milk or cream
  • 3/4 cup grated queso fresco cheese (farmer's cheese or mozzarella also works well)


  1. Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan, and line bottom of pan with a circle of wax paper.

  2. Place corn kernels in a blender or food processor. Separate eggs, and add whites to a separate, clean bowl. Add egg yolks to the blender with the corn.

  3. Add the sugar, flour, salt, baking soda, and milk to the blender. Purée mixture until smooth.

  4. Beat the egg whites until stiff peaks form. Carefully fold egg whites into corn mixture, mixing only until egg whites are just incorporated.

  5. Pour batter into prepared pan. Bake for about 30 minutes, or until cake is golden brown and puffy, and feels just firm to the touch.

  6. Remove from oven and let cool for 5-10 minutes before serving.

  7. Serve warm, cold or at room temperature (it slices more cleanly when chilled).

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