el torito corn cake recipe

Written ByJenny Smyth Posted on
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The Best el torito corn cake recipe

I’m so excited to share this El Torito Corn Cake recipe with you all! I’ve been making this recipe for years, and it’s always a crowd-pleaser. It’s a classic Mexican dish that’s been passed down through generations, and I’m thrilled to be able to share it with you all. The first time I had El Torito Corn Cake was at a family gathering, and I was immediately hooked.

The combination of sweet corn, crispy tortilla chips, and creamy sour cream is absolute perfection. As soon as I got home, I started experimenting with the recipe, tweaking it to make it my own. I added some extra spices, changed up the cooking method, and voila! This recipe was born.

My family loves it just as much as I do, and we often make it for special occasions or just a quick weeknight dinner. The best part? It’s ridiculously easy to make. You can whip up the batter in no time, and let your oven do the rest.

The result is a moist and flavorful cake that’s perfect for snacking or serving at parties. And the best part? It’s ridiculously easy to make. You can whip up the batter in no time, and let your oven do the rest.

The result is a moist and flavorful cake that’s perfect for snacking or serving at parties. And did I mention it’s also super healthy? With corn as the main ingredient, you know you’re getting a boost of fiber and antioxidants with every bite.

El Torito Corn Cake

4.9 from 1410 votes

A moist and sweet corn cake inspired by the popular Mexican restaurant side dish. This easy recipe uses fresh or frozen corn and a touch of crema for a tender, pudding-like texture.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Corn Cake

2 cups fresh or frozen corn kernels (thawed if frozen)
1/2 cup unsalted butter, softened
1/3 cup masa harina (corn flour)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crema (or sour cream)
2 large eggs
1/4 cup milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9-inch round baking pan or an 8×8-inch square dish with butter or nonstick spray.
3In a blender or food processor, pulse 1 cup of the corn kernels until coarsely chopped but not pureed.
4Leave the remaining 1 cup of corn whole for texture.
5In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
6Beat in the eggs one at a time, then stir in the crema and milk until smooth.
7In a separate bowl, whisk together the masa harina, flour, baking powder, and salt.
8Gradually add the dry ingredients to the wet mixture, stirring until just combined.
9Fold in both the chopped and whole corn kernels.
10Pour the batter into the prepared pan and spread evenly.
11Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12Let the corn cake cool in the pan for 10 minutes, then slice and serve warm.
13It can also be served at room temperature.

🔧Equipment

9-inch round baking pan or 8×8-inch square dish
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 180mg🌾Total Carbs: 26g🥦Dietary Fiber: 2g🍬Sugars: 9g🥩Protein: 4g

📝Notes

For a richer flavor, substitute half of the milk with heavy cream. If using frozen corn, thaw and pat dry to remove excess moisture. This corn cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days; reheat in a microwave or oven.

Watch Video Of How El Torito Corn Cake Works

This El Torito Corn Cake recipe is always a good idea for any occasion – whether it’s a family gathering, a potluck dinner party, or just a quick weeknight snack. And don’t even get me started on how well it stores!

You can keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. When you’re ready to serve it again, simply reheat it in the oven until warm and flaky – just like freshly baked.

❓ Frequently Asked Questions About El Torito Corn Cake

Q1: What is El Torito Corn Cake?

El Torito Corn Cake is a classic Mexican dessert made with corn tortillas, sweet corn, and creamy sour cream.

Q2: Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh. Just thaw it out first by leaving it in room temperature or microwaving it for a few seconds.

Q3: How do I store leftover El Torito Corn Cake?

You can store leftover El Torito Corn Cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q4: Can I make El Torito Corn Cake ahead of time?

Yes, you can make El Torito Corn Cake ahead of time by preparing the batter up to 24 hours in advance and refrigerating it until ready to bake.

Q5: What’s the best way to serve El Torito Corn Cake?

You can serve El Torito Corn Cake warm or at room temperature, either on its own or topped with whipped cream or powdered sugar.

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