Blissful Corn Torte
Pan de Elote
Recipe Yield
12 servings
Cooking time
1 hour
Rate this recipe
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.
Comments
51comments inBlissful Corn Torte
J. Domingo
Sep 09
I’m taking this to my block party today. Can’t wait to see how others love this dish. I make it every thanksgiving because it’s become a family tradition. LOVE IT!!!
Pati Jinich
Sep 20
So happy to hear, hope everyone loved this torte as well!
Rosa
Jun 23
Absolutely perfectly delicious, easy to make , be prepared for several dirty bowls . Have made it several times , and people always ask for the recipe
Pati Jinich
Jun 30
So glad everyone likes it Rosa!
Patrick
Feb 19
This again, is a great pan of goodness, which I will enjoy over a few days.
Pati Jinich
Feb 20
So happy you liked it Patrick 😉
Patrick Donner..a man fan
Nov 09
I have made this five times since last holiday season. I’ve served w fish, chicken, ham, eggs, by itself. One of my favorite recipes.
Pati Jinich
Jan 03
Yay, thanks so much Patrick 🙂
Priscilla H
Aug 26
This recipe is delicious. It is so light and fluffy. You will want to have more than 1 helping.
Pati Jinich
Sep 18
Yay, gracias Priscilla 🙂
Priscilla Halverson
Aug 07
I’ve made this for a pot luck and everyone loved it…especially me.
I used all purpose flour as I had no rice flour on hand.
Pati Jinich
Aug 15
Yay, so glad it was a hit Priscilla 🙂
kathryn whitlow
Apr 01
DE-lish –everyone loved it
Pati Jinich
Apr 04
Yay!!! Thanks for letting me know Kathryn 🙂
Elin
Nov 27
My gal and I made this yesterday n we luv it even though the baking process was full of hiccups. I think the end product was not what was intended as in the end, I used only 21/2cups of corn and had used 7eggs. However, we luv the egg, butter and corn fragrance! The torte was v v soft haha Will attempt again n hopefully, it will be a smoother baking next time!
Tonight, we r attemptg the apple, sausage and cornbread stuffing frm your recipe!
Thanks for sharing your recipes! My gal and I also enjoyed watching your cooking TV shows! 🙂
Have a nice day ahead!
Pati Jinich
Dec 02
Thanks so much for the kind words Elin and for tuning in, yay!
Rosi
Dec 14
Hi Pati! Love your show! Is it true you give classes? If so, where can I find the schedule and location?
Pati Jinich
Dec 16
I do! In DC at the Mexican Cultural Institute. The new season goes on sale on Jan. 15, here: https://www.instituteofmexicodc.org/pati.php
Kerry
Aug 19
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!
Pati Jinich
Aug 19
Love that you did a Mexican shrimp and grits with this, Kerry!
Diann Kollman
Jul 16
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.
Pati Jinich
Jul 16
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!
April pace
Jul 16
Is this recipe in a episode?
Pati Jinich
Jul 16
It is….Season 2, Episode 3: A French Twist on Mexico.
Ana Luisa
Jan 16
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.
🙂
Pati
Jan 18
There are many versions of Torta de Elote, this is how I like mine 🙂
Kristen
Jan 11
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.
Pati
Jan 11
Oh thank you so much Kristen! Enjoy the torte!
Jo
Nov 23
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.
Pati
Nov 27
Happy Thanksgiving to you too, Jo!
Angela
Nov 18
Can you use thawed out from frozen corn kernels?
Pati
Nov 19
Absolutely, Angela.
Gladys
Nov 18
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) 🤗
Marna
Aug 17
I’m not a frequent baker and my first attempt came out more like a pudding. Should I bake longer?
Pati
Aug 23
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.
Anonymous
Aug 07
Can you use all purpose flour?
Pati
Aug 07
Absolutely!
Heidi Dapner
Aug 07
Could you substitute AP flour for the rice flour? And would you use the same amount? Thank you! 🙂
Pati
Aug 07
Hi Heidi, you can substitute all purpose flour and use the same amount.
Sara town
Aug 07
Love this gluten free delicious recipe
Pati
Aug 07
Super!
David abeyta
Aug 07
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
Pati
Aug 07
🙂
Elinor
Aug 07
This sounds amazing. Not into rice flour. Can I use AP flour?
Pati
Aug 07
Yes…and you use equal amounts. I hope you enjoy it!
Mary
Aug 07
Sounds wonderful, want to try this soon Pati. Do you know about how many ears of corn I will need to make this? Thanks.
Pati
Aug 07
It depends on their size, but you will need enough for 4 cups. I hope you enjoy it!
Jeanne
Jul 18
The best recipe for Cinco, or any group dinner. Served it many times. Used fresh corn kernels.
Pati
Jul 20
Thank you so much Jeanne!
Griselda
Apr 30
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….
Pati
May 04
Not a torte, but this… http://patijinich.com/pati_2020/recipe/poblano-bacon-and-cheddar-skillet-cornbread/ 😉