Torta de elote (Corn Torte)

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A lifelong foodie, I was the kind of girl that would watch cooking shows instead of cartoons. They always gave me the feeling that I was learning and well if there is something I like to do is to learn. Until a few weeks ago I had never seen a food show in English that would showcase Mexican food as Pati does on her PBS show “Pati’s mexican table”.  Her authentic homemade approach shows the true complexity of the Mexican cuisine and the passion and nostalgia that a born and raised mexican has for mexican food.

I particularly enjoyed the show when she talked about the french influences on the Mexican cuisine and made this corn torte that is not corn bread but more of a souffle with corn incorporated on it. A simple light recipe due to the use of rice flour is not too complicated and perfect for the season.

Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the baking dish
  • 6 1/4 tablespoons rice flour
  • 1 1/2 teaspoons baking powder
  • 2 cups fresh or frozen/defrosted corn kernels
  • 1/2 cup whole milk
  • 6 tablespoons sugar
  • 4 large eggs, at room temperature, separated into yolks and whites
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher or coarse sea salt

Preheat the oven to 350 degrees. Use a little butter to grease an 8 1/2- or 9-inch square baking dish.

Combine the corn kernels and milk in a blender or food processor; pulse to form a coarse puree. I used fresh corn but you could also use frozen.

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Before you start make sure that both your eggs and butter are at room temperature.

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Combine the rice flour and baking powder in a bowl. Combine the corn kernels and milk in a blender or food processor; pulse to form a coarse puree.

Separate your eggs making sure that no egg yolk ends with the egg white otherwise they wont rise.

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Beat the butter in the bowl of a stand mixer or hand-held electric mixer on high speed until creamy and lightened. Stop to scrape down the sides of the bowl, then add the sugar. Beat on medium speed until well incorporated and fluffy and when the butter looks pale.

Reduce the speed to low; add the egg yolks one at a time, beating to incorporate after each addition. On low speed, gradually and alternately add the rice flour mixture and the heavy cream, beating until well incorporated. Stop to scrape down the sides of the bowl. Add the corn-milk puree and beat on low speed.

Beat the egg whites and salt in a separate, clean bowl on medium and then high speed to form stiff peaks.

Gently fold about a fifth of the egg whites into corn batter until no trace of white remains, then fold in the remaining egg whites, taking care not to deflate them; some white streaks may remain. It’s ok if it doesn’t look all combined. Then transfer to the baking dish, spreading the mixture evenly. Bake for 45 to 60 minutes or until springy to the touch and lightly browned.

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I baked mine on a larger dish therefore the cooking time was less than instructed on the recipe, so keep checking on it until you see the brown color. Sprinkle some powder sugar and enjoy.

buen provecho! : )

(based on this recipe)

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