Torta De Elote Recipes

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

TORTA DE ELOTE

Steps:

• Preheat oven to 350 degrees.
• Rub oil on chiles and roast over flame on stove until skin is black.
• Immediately place chiles in a plastic bag and twist shut. Leave chiles for five minutes.
• Remove chiles from bag and take off the burnt outer skin.
• Seed and slice chiles.
• Sautee chicken with butter.
• In a seperate bowl mix cornmeal, salt, pepper, sugar, cream style corn, milk and half of grated cheese.
• Spray a 13x9 pan with cooking spray.
• Spread half of cornmeal mixture on bottom of baking dish.
• Spread chicken on top of mixture.
• Spread roasted chiles on top of chicken.
• Top with remainder of cornmeal mixture.
• Cover in the other half of the cheese.
• Cover with foil and bake for thirty minutes.
• Remove foil and bake an additional 15 minutes.
• Remove from oven, let cool and enjoy.

TORTA DE ELOTE

Steps:

• Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier.
• Pour mixture into a large bowl.
• Beat egg whites until stiff and fold into corn mixture.
• Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
• Dot top with butter and sprinkle with breadcrumbs.
• Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.

TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)

Steps:

• Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.