Last Updated on August 21, 2023 by My Back Kitchen
In the heart of Mexican cooking lies a time-honored recipe that has been lovingly passed down through generations – Torta de Elote, the delightful Mexican Corn Cake. This treasured dish has its origins in my grandmother’s kitchen, where she masterfully blended the sweetness of corn with her culinary expertise. As a family, we hold this recipe dear, and it is often requested for special gatherings. Today, I am excited to share the origins of corn in Mexican cooking and our family’s love for serving Torta de Elote as a side to our honey pasilla lamb chops and a bowl of comforting black beans.
Corn, or “elote” in Spanish, holds an essential place in Mexican culture and cuisine. With a history dating back thousands of years to the indigenous civilizations, corn has been a staple crop, woven into the fabric of daily life. It is celebrated as a sacred gift from the gods and has since become the foundation of countless traditional Mexican dishes, including Torta de Elote.
The recipe for Torta de Elote that we cherish today originated from my grandmother, who learned it from her extended family. She had a magical touch in the kitchen, and this corn cake was one of her signature dishes. As she prepared it with utmost care and love, she passed down not only the recipe but also the tradition and cultural heritage associated with this classic Mexican dish.
Over the years, Torta de Elote has become a family favorite, loved by all. Its luscious, slightly sweet taste and delicate texture make it an irresistible side for any occasion. From joyful celebrations to cozy gatherings, this corn cake has become an emblem of family togetherness and culinary heritage.
At our family table, Torta de Elote takes center stage as we serve it alongside our beloved honey pasilla lamb chops and a bowl of hearty black beans. The succulent flavors of the lamb complement the sweet corn cake, creating a harmonious marriage of taste and texture. The addition of black beans adds a comforting element to the meal, making it a satisfying and wholesome dining experience. May you enjoy this treasured recipe as much as our family has, and may it bring warmth and joy to your gatherings, just as it has to ours. Enjoy!
Torte de Elote
- 1 9in. Casserole Dish
- 1 stick butter
- 1/2 cup granulated sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 4 whole eggs
- 2 cans white corn (drained)
- Preheat oven to 350 degrees. Butter a 9in. casserole dish and set aside. Using a blender. combine all ingredients except 1 can of corn and blend until smooth. Add remaining can of corn and pulse once to combine.
- Pour mixture into prepared baking dish and bake for 35 minutes or until golden brown and toothpick comes out clean when inserted into the middle of the pan.