TORTA DE ELOTE 6 servings



ripe ears of corn, husked. Remove kernels in advance.
150 g (1/3 lb) panela cheese
200 g (1/2 lb) butter
4 eggs, separated
150 g (1/3 lb)

sugar dissolved in 1 cup warm milk, flavored with 1 vanilla pod
2 teaspoons baking powder
pinch of salt
butter for greasing, as needed
confectionary sugar, as needed
ground cinnamon, as needed


Food-process corn kernels with cheese. Set aside.
Preheat oven to 180° C (350 F).
Whip the butter; add the egg yolks one by one, while beating.
Add the corn mix, cheese, sugar, milk, baking powder and salt; continue beating.
In another bowl beat the egg whites until stiff; then fold into the above mix.
Use butter to grease a rectangular baking dish and pour in the batter. Bake for 40 minutes, or until an inserted toothpick comes out clean.
Remove from oven. While still warm, sprinkle surface with confectionary sugar and cinnamon.


After their conquest of Ancient Mexico, the Spanish introduced cattle, and, consequently, beef and dairy production to the region. Mexico’s use and consumption of these products took such a firm hold that many localities developed signature traditional cheeses like cotija or añejo, strong cheeses in taste and odor that come from the Cotija region and that have a collective trademark—an official protection that seeks to establish designation of origin status.


Chalqueño corn