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Torta de Elotes (Corn Torte) Recipe

Torta de Elotes (Corn Torte) Recipe
  • Meal

    Cakes

  • Cusine

Ingredients

Baking spray

8 ears fresh corn, husks and silk removed

2 cans hominy, drained

2/3 cup crema or sour cream

12 ounces queso duro or haloumi, finely grated

1/2 cup sugar

4 large eggs, beaten

4 tablespoons unsalted butter, melted and cooled

2 teaspoons baking powder

1 teaspoon salt

Directions

Adjust oven rack to middle position and preheat oven to 350 degrees F. Spray 13- by 9-inch baking dish with baking spray. Cut each cob in half crosswise. Stand the cob upright, resting the cut end on a cutting board, pie plate, or large shallow mixing bowl. With a chef’s knife, cut the kernels off, rotating the cob as you go. Discard the cob. Repeat with remaining cobs. Pulse corn in food processor until it turns to pulp—if you have a small food processor, do this in two batches—and transfer it to a large mixing bowl. Pulse hominy in food processor until it turns into a smooth paste and add it to the corn pulp. Stir together corn and hominy, then add crema, cheese, sugar, eggs, butter, baking powder, and salt; stir until thoroughly combined. Scrape batter into prepared baking dish. Bake until torta is set and the sides pull away slightly from the baking dish, 60 to 75 minutes. Cool torta in pan set on cooling rack, about 1 hour. Torta may be served warm or at room temperature.