Dessert: Mexico – Veracruz (Gulf Coast Mexico) – Torta de Elote

Serving Size: 8

Approximate Time

Prep 20 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 2 cups (300 g) fresh corn kernels, from about 3-4 medium ears
- 1 cup (240 ml) whole milk
- 4 large eggs, approx. 200 g total
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1 tbsp (15 ml) vanilla extract
- 1 tsp (2.6 g) ground cinnamon
- 1 cup (125 g) all-purpose flour
- 1/3 cup (40 g) cornstarch (cornflour)
- 1 tbsp (15 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (15 ml) unsalted butter, melted, for greasing pan
- 2 tbsp (30 ml) granulated sugar, for sprinkling on top before baking
- 2 tbsp (30 ml) sweetened condensed milk, optional, for drizzling when serving

Instructions

Short Description:
A dense, sweet corn cake made with fresh corn kernels and a tender, custardy crumb, flavored with vanilla and warm cinnamon. The Veracruz torta de elote is traditionally rich and slightly rustic, served warm or at room temperature.

Regional Notes:
This Veracruz version is sweeter and denser than lighter corn cakes found elsewhere, relying on lots of fresh corn kernels and a custard-like batter. Flavorings highlight vanilla and a touch of cinnamon common on the Gulf Coast; some kernels are left whole for texture rather than an entirely smooth cake.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or an equivalent round cake pan with 1 tbsp (15 ml) melted butter and line the bottom with parchment paper.
2. In a blender or food processor, combine 1 3/4 cups (approx. 260 g) of the corn kernels, the milk, eggs, granulated sugar, 1/2 cup (113 g) melted butter, vanilla extract, and ground cinnamon. Blend until mostly smooth but not completely puréed — a slightly grainy custard texture is desirable (about 20–30 seconds).
3. Pour the blended batter into a large mixing bowl. Stir in the remaining 1/4 cup (40 g) corn kernels by hand to retain some whole-kernel texture.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Sift or whisk to combine evenly.
5. Gently fold the dry ingredients into the corn-egg mixture until just combined; do not overmix. The batter will be thick and slightly loose.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle 2 tbsp (30 ml) granulated sugar evenly over the surface to form a light crust as it bakes.
7. Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with only a few moist crumbs (a little custardy moisture is normal).
8. Remove the cake from the oven and let it cool in the pan on a rack for 15–20 minutes. Run a knife around the edge, release the springform (if using), and transfer to a rack to cool further, or serve warm.
9. To serve, slice into wedges. If desired, drizzle each slice with a little sweetened condensed milk (about 1/4 tbsp per serving) for extra sweetness, or dust lightly with powdered sugar. Enjoy warm or at room temperature.