Imagine a dish that captures the heart of Colombian cuisine in every single bite - a golden, cheesy corn cake that's part breakfast, part dessert, and 100% irresistible! Torta de Choclo is not just a recipe; it's a culinary journey that transforms simple corn kernels into a creamy, decadent masterpiece that will transport your taste buds straight to the vibrant streets of Colombia. Whether you're a food adventurer or just looking to impress your family with an extraordinary dish, this corn cake will become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Colombian
Serves: 8 servings
Ingredients
- 2 cups corn kernels
- 1 cup milk
- 1 cup cheese, grated
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 cup cornmeal
- 4 eggs
- 1 tablespoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan or cast-iron skillet with butter to prevent sticking.
- In a food processor or blender, pulse the fresh corn kernels until they become a smooth, creamy mixture. If using frozen corn, ensure it's completely thawed before blending.
- In a large mixing bowl, combine the blended corn kernels, milk, melted butter, and eggs. Whisk thoroughly until all ingredients are well incorporated.
- In a separate bowl, mix the cornmeal, grated cheese, sugar, baking powder, and a pinch of salt. Ensure all dry ingredients are evenly distributed.
- Gradually fold the dry ingredients into the wet corn mixture, stirring gently to create a smooth, consistent batter. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. The consistency should be similar to a thick pancake batter.
- Sprinkle additional grated cheese on top of the batter for an extra cheesy crust.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the torta cool in the pan for 10-15 minutes. This helps the cake set and makes it easier to slice.
- Slice into wedges and serve warm. Torta de Choclo can be enjoyed as a breakfast dish, side dish, or light dessert.
- Optional: Serve with a dollop of cream or a sprinkle of extra cheese on top for added richness.
Tips
- Use fresh corn kernels when possible for the most authentic and rich flavor. If using frozen corn, ensure it's completely thawed and well-drained.
- Don't overmix the batter - gentle folding helps maintain the cake's delicate texture.
- For extra moisture, you can substitute some milk with heavy cream.
- Experiment with cheese varieties - while traditional recipes use a mild white cheese, you can try cheddar or mozzarella for different flavor profiles.
- Let the torta rest for 10-15 minutes after baking to allow it to set properly and make slicing easier.
- Serve warm for the best taste and texture, ideally with a dollop of cream or extra cheese on top.
- This versatile dish can be a breakfast, side dish, or dessert - get creative with your serving!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 11g
Cholesterol: 120mg
