Torta de Elotes (Corn Torte)
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.
Adjust oven rack to middle position and preheat oven to 350°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.