This is a very simple corn souffle, Torta de Choclo (TOHR-tah deh CHOH-cloh). While you can use canned corn for this, there is nothing better than using fresh corn. It makes a great side dish, as well as a really yummy afternoon snack. Back home, I remember eating this for breakfast sometimes. My mom loved eating this with “a cafecito” or a cup of coffee mid-afternoon.
For the corn part, grab a corn cob and stand it up with the wider side down. Take your serrated knife and run it down the length of the corn – done.
When considering what cheese to buy, many supermarkets sell Hispanic cheeses. I bought Queso Blanco, a Caribbean cheese. If your store sells Mexican cheese, I recommend using the Oaxaca cheese. Bottomline, you want a crumbly, semi-salty cheese. By the way, feel free to crumble more cheese on top – I always do!
This recipe is quite versatile, because you can also make a sweet version – like a dessert. In this case, you will be making a Torta de Choclo Dulce (DUL-ceh = sweet). Skip the pepper and the onions, only add a pinch of salt and add sugar to taste. I say start with 1/4 cup of sugar and taste your mixture – trust me, it is O.K to try a little bit of this raw mixture. Then add 1/2 cup of raisins (although you can skip it if you don’t like them), 1 tsp of ground cinammon and 1 tsp pure vanilla extract. AND… If you are feeling adventurous, add a shot of rum!
Torta de Choclo
6 ears of corn
1/4 lb cheese (queso fresco)
2 eggs, beaten
2 tbsp melted butter
2 tbps sauteed chopped white onions
1/2 cup milk
Salt and pepper to taste
Preheat the oven at 350F.
Remove the kernels from the cobs and process them in a food processor or blender. Add all the other ingredients. Add salt and pepper to taste. Mill well and pour into a greased baking dish. Bake at 350F oven for an hour, or until golden brown and a knife inserted in the souffle comes out clean. Serve warm.