Torta de Elotes (Corn Torte)

Name: Torta de Elotes (Corn Torte)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 158 milliliters crema or sour cream; 8 ears fresh corn, husks and silk removed; 4 larges eggs, beaten; 2 kilograms hominy, drained; 340 grams queso duro or haloumi, finely grated (see Notes); 1 teaspoon salt; 118 milliliters sugar; 4 Tbsps unsalted butter, melted and cooled

If $1.53 per serving falls in your budget, Torta de Elotes (Corn Torte) might be an amazing gluten free recipe to try. This recipe makes 12 servings with 339 calories, 10g of protein, and 15g of fat each. If you have butter, crema, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Spray 13- by 9-inch baking dish with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Pan

Oven

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.

Equipment you will use

Cutting Board

Mixing Bowl

Knife

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.

Ingredients you will need

Hominy

Corn

Equipment you will use

Food Processor

Mixing Bowl

Stir together corn and hominy, then add crema, cheese, sugar, eggs, butter, baking powder, and salt; stir until thoroughly combined.

Ingredients you will need

Baking Powder

Butter

Cheese

Hominy

Mexican Crema

Sugar

Corn

Egg

Salt

Scrape batter into prepared baking dish.

Equipment you will use

Baking Pan

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.

Equipment you will use

Wire Rack