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Pati's Mexican Table : TV Recipes

Pati Jinich

Torta de elote

1/2 pound unsalted butter
3/4 cup sugar
8 eggs, separated
4 cups corn kernels
1 cup milk
1/2 cup heavy cream
3/4 cup rice flour
1 tablespoon baking powder
1 teaspoon kosher or coarse salt

Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.

Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.

In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.

Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.

Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.


podrias enviarme esa reseta en espanol gracias paty te queremos

I’m always looking for gluten free recipes. My daughter and granddaughters have a wheat intolerance. This recipe is perfect to try. Thank you.

Hola Sylvia, I’m so happy you were able to find something for your daughter and granddaughters on my website. Let me know how it turns out!

Hi Sylvia. I know what is like to try and find good gluten free recipes. My grand daughter, great grand daughter and I all need gluten free. If you desire I can share a few of my favorites.

Thank you Sylvia, I came across your show last week and I love it. This Corn Torte is perfect for me, having a wheat allergy is difficult. This looks delish and I will be trying it right away.
Julie Rakowski

This is a great gluten free recipe. Ate it warm with our meal, then dusted with icing powder and brought to work to have later with coffee. Love gluten free recipes, a lot of my regular Italian baking I now use rice flour instead all with great if not better results.

This was my first time seeing your show and I was so inpressed with your cooking. I want to cook these dishes myself. I plan on buying your cook book.

Rosalinda, Thank you so much for taking a moment to write me with your kind comments. I hope you will try some of the recipes. And, please, buy my cook book!!

The 1st show of yours I saw, was this episode. I made the torte de elote and love it! My son has been begging me to make it again, and soon. There are so many of your recipes I want to try now. You have a great show!

Jennifer, The torte de elote is such a treat for the family; I’m glad yours enjoyed it! Thank you for watching. Please try more recipes!

Pati I’m a big fan of your show and I watch it as often as I can, I love the recipes you make, some are foods I grew up eating , others are new to me. One in particular is new to me, it is the Corn Torte. A few years ago I went into my local grocery store which primarily carries Mexican and Latin American products and I came across this divine cake, it was a cross between corn bread and a custard cake. I myself am a Pastry Chef so I’ve been wanting to duplicate this recipe but the consistency and texture was never right. Unfortunately the market closed and I haven’t had it since. when I saw you making this recipe I was excited because I had totally forgotten about this recipe, I made it and it was exactly as I remember it!! This is a recipe that I will continue to make often, Thank you so much.

Hola Maria, I’m so glad to hear my recipe lived up to the corn torte you remember!! Thank you so much for taking the time to write me.

Hi Pati,
I came across your show completely by accident, and I loved it. I am gluten intolerant and really looking forward to try this recipe for a Sunday Brunch in two weeks. Could you tell me if the corn needs to be fresh, or can I use it frozen?
Thanks so much.

Daniela, Of course you can use frozen corn kernels! Just makes sure to pat dry any excess moisture from the kernels defrosting before using. Thank you for watching the show!!

hi pati,

i have limited cable, but fortunately i am getting Create! your show is my favorite so far, and i am making either Ju Ju’s birthday cake or the corn torta this week-end! just wish i could find Tajin in Michigan, these could be very tough. can you just substitute chili powder? i would love to make the fruit and veggie stix you made also…

Hi Carolyn, Thank you for watching me on Create! Hopefully, you will be able to find me on your local PBS station as well. Look for Tajin in the international section of your grocery store; they should have it. If not, you can always look in a Latin market. But, YES, you can substitute dried chile powder.

I make this pan for Xmas,….. me salio DELICIOSO!!!! Thanks sooo much for this good recipie!!! keep it up!!!! LOL :)

Hola senora pati quiero que sepa que me encanta su programa y desde la primera vez que lo vi me converti en su fan. Busco las recetas en su web side siempre,me encanta la comida mexicana y gracias a usted ahora se como cocinarla, esta vez me atrevi a hornear la torta de elote, segui las instrucciones y el sabor delicioso solo que me quedo muy mojadito y no esponjadito como en la foto quisiera que me dijiera por favor si fue que bati muy suave las claras de huevo o porque las incorpore con el mixer no con espatula ala mezcla de elote o la leche era 2%, o que pasaria. me encataria que me respondiera gracias.

Ah! Marlene, eso es clave! Hay que incorporar las claras ya batidas e infladitas con una espatula en un recipiente. Si lo haces en la batidora, se baja todo el volumen que tanto trabajo tomo conseguir… La leche no debe de haber sido problema.

Great show! I have recently come across a couple of your shows on PBS. My 6 year old daughter and I want watched you make your Blissful Corn Torte and she asked if we could make. I was planning on making it tonight with with chili. The grocery store I went to yesterday did not have rice flour. Can another flour be substituted? If not, I will run to our main store. We can’t wait to watch your show again!

Hi Caroline, I’m sorry I missed you yesterday!! I hope you were still able to move forward with your dinner plans. The answer is, YES, you can substitute AP flour for the rice flour. Thank you so much for trying my recipe!

What can I use in place of the rice flour…can I use corn meal..regular flour ?

Hi Teresa, Just use regular all purpose flour.

Hi.Patie.I have 5 sons to cook for and I often run out of ideas as to what to cook.I am of Native America hertiage and I grew up in New Orleans. There heavy sauses and starches are common in many of the dishes.Many of the foods you prepare are often similar to what I grew up eating. My mother never really cooked by recipe. It was always a little of this and some of that.But..
Through your show I have learned to tweet some of my familys old ways of cooking and come up with great ideas for recipies to create healthier,tastier food to eat.My sons love the new way I cook and plus they think that you are very pretty. Thank you.

Hi Janet, Thank you for writing to me! That is so interesting about the recipes being similar to the Native American and New Orleans foods you grew up with your mom cooking. I would never have guessed…

We watched your show & immediately gathered ingredients & baked the Blissful Corn Torte. It is Delish! Question – would it work with less butter, say 1/4 pound?

You can give it a try, but when you think about it: this torte serves more than 12 servings (which I love because then I have the most gorgeous leftovers, which can be eaten cold, lukewarm or hot), when you divide it up its not that much per serving!

Dear Ms. Pati,
I love your show and take my Saturday afternoon cleaning “descanso” so I can watch your show on Create. I recently was in PDC and there was the Feria de las Guezalaguetas (spelling? ?) and I bought 1/4 kilo of mole de almendra b/c the sample was so good and sweet. Can you suggest how to use it- shall I just make it over chicken like a regular mole. I sort of wanted something different because I think it it too sweet for chicken. Muchisimas gracias and hopefully one day we will have the occasion to meet in person. Ruth Tellez

That sounds like a delicious mole! You know you can always use some of it as a base. If it tastes too sweet, you can toast and simmer a few ancho or guajillo chiles and puree them along with the mole. You can also cook it with a bit of chicken broth to make it more savory. You can use it to pour over chicken or seafood. You can make some vegetable stew in it: like cooked potatoes and green beans. You can make enchiladas and stuff them with shredded chicken and cover with that almond mole sauce/

Hola! Hola! When I was growing up my mom use to make, Pan de Elote. I asked her about it and she couldn’t remember. :( I researched it on-line and found some great recipes. Then I watched your episode on how to make a Corn Torte. I drooled a little. Ha! Ha! It is prepared different then Pan de Elote which made it more intriguing. I knew I had to make it to make a comparison. I usually make cakes in a mini loaf pan so that I can store what I don’t eat in the freezer and take out individual serving when I want to indulge. So my first question is, at what tempature should I bake them at? Second, can the torte be frozen? Oh and can I substitute half/half for the milk? Gracias! I’m looking forward to watching your show and learning how to be a better cook. 😀

Hola Dulce,
Yes! You can make it in mini loaf pans and just bake them 10 minutes less (test with a toothpick!) at the same temperature. Yes you can freeze it , just make sure it is well covered. And yes, you may substitute with half and half… Thanks for reading and commenting along :)

I’d like to see the Pan de Elote recipes you found online (and liked.) Our favorite Mexican restaurant had a delicious one for a while but the chelf left, along with his recipe… was like a combination between flan and corn bread, slightly sweet and slightly grainy.

Hola Paty! La torta de elote se ve deliciosa. Solo tengo una duda. El elote, ¿va crudo o cocido? ¿Puedo usar elote blanco o amarillo? He tratado muchas de tus recetas y todas me han encantado, así que muero por hacer esta! Gracias

Hola Marcela, el elote va crudo. Esta torta es de mis favoritas, espero te guste!

Looks gluten free. Can’t wait to try it. I get excited when I find a gluten free recipe.

Hi Mary, It is gluten free! I hope you do end up trying it.

This has looked like a must try for so long, but I waited until we had fresh sweet corn.

This recipe is extraordinary with real sweet corn (I used ‘Peaches and Cream’ sweet corn.

I saved enough of it until I harvested chiles from my garden and made the rajas from your cookbook to go (in modest amounts) over the torta.

This combined with the rajas is simply wonderful. So wonderful that I’m now freezing my corn in four cup measures so I can make this year round.

My husband, a picky eater, is hesitant to try anything new. You have consistently given us recipes that he likes; you can only imagine how that makes my cooking adventures better. Thank you.


Gracias por escribirme!

Pati, thank you so much for this recipe. My son was recently diagnosed with celiac disease (he’s 10) and every Thanksgiving I make him my grandmother’s pan de elote. He’s going to be so happy to be able to eat this in November. Y si estás en Oaxaca todavía, trata de ir al mercado 20 de noviembre y disfruta de unas ricas nieves. :)

Yay! You will have to let me know what he thinks!!

Hello Ms. Pati, I communicated with you last week while I was in San Miguel de Allende about a corn cake recipe, sweet, not savory. This recipe is close, but when I tried to make it the first time, the cake sank afterward and it became more of a corn pudding. I baked until a toothpick came out clean and the top of the cake was golden brown. I do live in a desert and I’m wondering of this could be affecting the cake. Thank you much for your help.

Hola Jack, So sorry to hear the cake sank! It is supposed to be very moist on the inside, almost a cross between a corn bread and a pudding.

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