This Dessert was a big hit with my San Miguel de Allende group

When I had my group out at Rancho Casa Luna, just outside of San Miguel de Allende, I was the head honcho giving a cooking class.  This Torta de Elote (Corn Cake) was an instant hit.  It is a pretty easy recipe and one dessert that many have never had.  There are so many diferent toppings that can compliment the cake.

TORTA de ELOTE

Fresh Corn Cake Veracruz Style

Adapted from Rick Bayless’s, Fiesta at Rick’s

This is one of those desserts that combines sweet and a little bit of savory.

4 ears fresh sweet corn, husk & silk removed
6 ounces (1 ½ sticks) unsalted butter,
         softened to room temperature
3 large eggs
1 14-ounce can sweetened condensed milk
1/3 cup yellow corn meal
1/4 teaspoon cinnamon
1 ½ teaspoon baking powder


Cut the corn kernels from the cob and measure 3 cups. In a blender, add the corn, butter and eggs and process until smooth. If you want a smoother texture to the cake, from the blender, put this mixture through a food mill. Pour into a bowl. Add the sweetened condensed milk, corn meal, cinnamon and baking powder. Whisk well.


Butter the bottom and sides of a 9" loaf pan. Cut a rectangle piece of parchment to fit the bottom of the pan and press firmly in place. Pour batter into pan. Bake on the middle shelf in a 350' oven for 45 to 50 minutes or until golden and set (no longer jiggly).


Remove from oven and cool for 10 minutes. Turn out on a rack and immediately flip the cake over with the parchment side down.  Cool completely.


The torta is best cut when completely cooled. Heat a knife under hot tap water between cuts.


The torta, well wrapped, keeps well in the refrigerator for several days. Bring to room temperature or warm in a 300' oven before serving.

Serving Suggestions:
** Serve with a scoop or scoops of vanilla ice cream drizzled with jamaica syrup with fresh blueberries.


For the Jamaica Syrup: 1 cup jamaica, 3 large orange peels, ½ cup sugar & 2 cups water. Boil and let steep. Remove the jamaica and simmer liquid in a small saucepan until reduced to a syrupy stage. Cool.

Flambee bananas or mango slices in butter and rum or Kalhua.

*Option ~ Add a bit of orange juice to the mix.

Either way, you can not go wrong.  Bon Provecho!