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)
- Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan, and line bottom of pan with a circle of wax paper.
- 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.
- Add the sugar, flour, salt, baking soda, and milk to the blender. Purée mixture until smooth.
- Beat the egg whites until stiff peaks form. Carefully fold egg whites into corn mixture, mixing only until egg whites are just incorporated.
- 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.
- Remove from oven and let cool for 5-10 minutes before serving.
- Serve warm, cold or at room temperature (it slices more cleanly when chilled).