Blissful Corn Torte

Blissful Corn Torte
Print Recipe
12 servings Torta de elote
Ingredients
  • 1/2 pound unsalted butter
  • 3/4 cup sugar
  • 8 eggs separated
  • 4 cups corn kernels
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3/4 cup rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or coarse salt
To Prepare
  • Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.
  • Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.
  • In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.
  • Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.
  • Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.
Ingredients
  • 1/2 pound unsalted butter
  • 3/4 cup sugar
  • 8 eggs separated
  • 4 cups corn kernels
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3/4 cup rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or coarse salt
To Prepare
  • Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.
  • Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.
  • In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.
  • Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.
  • Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.

18 comments on “Blissful Corn Torte

Leave a Reply

Your email address will not be published.

    1. Yes bake it for just a few minutes longer… but this is by definition a cross between a soufflé and a soft bread so it should be quite moist and puffy.

  1. I learn so much from you. I have never seen this dish before but looking forward to making this dish with a bowl of beans and Ribs

  2. Sounds wonderful, want to try this soon Pati. Do you know about how many ears of corn I will need to make this? Thanks.

  3. This is really really delicious! We topped it with berries. Do you happen to have a savory / spicy version with cheese ??
    Thanks,
    –Griselda
    p.s. Totally stoked to attend your class in CM tomorrow – can’t wait….