Blissful Corn Torte

Blissful Corn Torte

Torta de elote
12 servings
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, corn bread, cornbread, pati's mexican table, rice flour, Torta
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Blissful Corn Torte recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”

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.

33 comments on “Blissful Corn Torte

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  1. I have made this recipe several times and it is always a big hit. I have served it with fruit for brunch and with poblano peppers/cheese for dinner. For savory dishes, I like to decrease the sugar by about one-half and it is still plenty sweet. Works great with both frozen and fresh corn. Recently I used it in a Mexican-inspired version of shrimp and grits with the torte subbing for grits. Worked great. Thanks, Pati, for a terrific addition to my recipe collection!

  2. Hello Pati,
    this looks delicious, why is it you are using rice flour rather than regular wheat flour?
    I have loved and made several of you r recipes with great raves from my family.

    1. You can use regular flour as well, Diann. I like the texture and flavor that the rice flour gives…but AP flour works great too!

  3. I was wondering when I read the recipe on a separate site if this was the famous Pan (or Torta) de Elote which is so popular here. By the way, no one I know uses heavy cream, although there is a version which uses sweetened condensed milk.
    🙂

  4. Hi I love your show. The recipes always looks so good and fresh which I love. I just saw a repeat with this recipe and I can’t wait to try it.

  5. Today is Thanksgiving. Hope you and your family have a wonderful day Pati. I will be keeping my tradition going this day by making this fabulous corn torte for my family. Everyone just loves it and it is so appropriate for Thanksgiving.

  6. I did this today and it came out so delicious I understand why of the powered sugar is not as sweet and it needs it for that extra flavor I loved it. ( by the way had never tried rice flour before and im surpriced i enjoyed it so much) 🤗

    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.

  7. 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

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

  9. 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….