Dessert: Mexico – Chiapas, Southern Mexico – Torta de Elote Chiapaneca

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 4 ears fresh corn, kernels removed, about 2 cups (300 g)
- 4 large eggs (approx. 200 g)
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 ml) pure vanilla extract
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) fine sea salt
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
- Optional: 1/2 cup (120 ml) Mexican crema or whipped cream, for serving

Instructions

Short Description:
A moist, slightly dense corn cake made with fresh sweet corn, eggs, butter, and a hint of cinnamon and vanilla. Traditionally served warm or at room temperature as a sweet finish to a meal in Chiapas.

Regional Notes:
This Chiapaneca version highlights fresh local corn kernels blended into the batter for pronounced corn flavor and texture, and is often scented with cinnamon or vanilla, distinguishing it from coast or central Mexican versions that may rely more on canned corn or different spices. The result is a rustic, sweet cake with visible corn bits and a gentle spice note.

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) springform pan or a 9-inch (23 cm) round cake pan; line the bottom with parchment for easier unmolding.
2. Reserve 1/2 cup (75 g) of the corn kernels for texture. Place the remaining kernels, eggs, granulated sugar, melted butter, milk, vanilla, and ground cinnamon in a blender or food processor. Blend until mostly smooth but still slightly grainy, about 20–30 seconds.
3. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until evenly combined.
4. Pour the blended corn-egg mixture into the dry ingredients and stir gently until just combined. Fold in the reserved 1/2 cup (75 g) whole corn kernels by hand to keep texture.
5. Transfer the batter to the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
6. Bake in the preheated oven for 40–50 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
7. Cool the cake in the pan on a wire rack for 15–20 minutes, then release the springform or invert the cake to cool further. Serve warm or at room temperature.
8. Just before serving, dust with powdered sugar if desired and offer crema or whipped cream on the side.