Torta de Choclo
Colombian Corn Cake
A delightful sweet and savory Colombian corn cake, made with fresh corn kernels baked into a tender, moist cake. Perfect as a side dish or a light dessert.
🧂 Ingredients
- 6 ears Fresh corn on the cob
- 150g Granulated sugar(Adjust to your sweetness preference.)
- 100g Unsalted butter
- 3 Large eggs
- 100g Queso fresco
- 50g All-purpose flour(Optional, for a slightly firmer cake texture. If using, add with dry ingredients.)
- 1 teaspoon Baking powder(Optional, for a lighter lift. If using, add with dry ingredients.)
- 1/4 teaspoon Salt(Enhances flavors.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or an 8x8 inch baking dish.
⏱️ 5 minutes - 2
Carefully cut the corn kernels off the cobs. You should have approximately 3-4 cups of kernels. Place the kernels in a blender or food processor.
⏱️ 10 minutes - 3
Blend the corn kernels until you achieve a coarse purée. Avoid over-processing into a completely smooth liquid; some texture is desirable.
⏱️ 2 minutes - 4
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air, contributing to the cake's texture.
⏱️ 3 minutes - 5
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should look smooth and emulsified.
⏱️ 2 minutes - 6
Add the blended corn purée to the wet ingredients and mix until just combined. Stir in the salt.
⏱️ 1 minute - 7
If using flour and baking powder, whisk them together in a separate small bowl. Gently fold the dry ingredients into the corn mixture until no streaks of flour remain. Be careful not to overmix.
⏱️ 2 minutes - 8
Gently fold in the cubed queso fresco. Distribute them evenly throughout the batter.
⏱️ 1 minute - 9
Pour the batter into the prepared baking pan and spread evenly. The batter will be thick.
⏱️ 1 minute - 10
Bake for 45-55 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. The cake should be firm to the touch.
⏱️ 45-55 minutes - 11
Let the torta de choclo cool in the pan for at least 15-20 minutes before inverting it onto a wire rack to cool completely. This prevents it from breaking.
⏱️ 20 minutes (cooling)
💡 Pro Tips
- ✓Using fresh, sweet corn is crucial for the best flavor and texture. Avoid canned or frozen corn.
- ✓The balance of sweet from the corn and sugar, with the slight saltiness of the cheese, makes this a versatile dish.
- ✓This cake is wonderful served warm or at room temperature. It's a comforting and satisfying treat.
- ✓Ensure your butter and eggs are at room temperature for optimal incorporation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an extra cheesy torta, increase the amount of queso fresco or add a sprinkle of shredded mozzarella on top before baking.
- For a dairy-free version, experiment with plant-based butter and omit the cheese, or use a dairy-free alternative.
- Add a pinch of cinnamon or nutmeg to the batter for a subtle spice note.