||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.
oven to 180° C (350 F).
the butter; add the egg yolks one by one, while beating.
the corn mix, cheese, sugar, milk, baking powder and salt; continue beating.
another bowl beat the egg whites until stiff; then fold into the above mix.
butter to grease a rectangular baking dish and pour in the batter. Bake for 40 minutes, or until an inserted toothpick comes out clean.
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.