Torta de Choclo (Colombian-Style Corn Cake)

Corn Cake

This Torta de Choclo is very simple to make, yet it is so delicious, so moist and sweet, that you will be making it often!

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Buen Provecho!



(About 6 to 8 servings)

  • 5 cups fresh corn
  • 4 tablespoons corn starch or maizena
  • 5 tablespoons butter, melted
  • 1 cup whole milk
  • 4 large eggs, beaten
  • 3 tablespoons sugar
  • Pinch of salt
  • 1/2 pound grated queso blanco or mozzarella cheese
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract


  1. Place the corn in the food processor. Preheat an oven to 350°F. Grease a baking pan.
  2. In a large bowl, stir together the corn, corn starch, sugar, baking powder and salt. In another bowl, mix together the milk, eggs, vanilla extract and butter until just combined. Add the cheese and mix well.
  3. Stir the milk mixture into the cornmeal mixture until just combined. Spread the batter in the prepared pan.
  4. Bake until a knife inserted into the center comes out clean, about 25 minutes. Let stand in the pan for at least 5 minutes.
  5. Place a baking sheet over the pan, carefully invert the pan and sheet, and let the corn cake fall onto the sheet. Cut into squares and serve hot or warm.
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  1. says

    Mmmm…it looks amazing. I’ll bet the texture is great! I love your recipes! I’m off to comment on my your “Healthy Foods for Finicky Little Eaters”.

  2. says

    It seems like a great cake, first time I have seen it. Thanks for sharing this Colombian recipe, I a sure we will enjoy it at home.

    Have a great weekend :0)

  3. says

    Looks moist and delicious, Erica! I hope everything is going well with you and your family and that you all are enjoying the new baby:)

    Happy Easter!

  4. Elisa says

    Hi Erica
    Your recipe just brought back all those beautiful memories of my childhood in Colombia.
    I missed our food so much. Thank you for sharing your recipes and pictures. I am pregnant and you have me craving every single recipe you have in your website.
    Enjoy your week.

  5. says

    This cake looks really nice. Heguiberto makes something similar from Brazil. The cheese makes me think that it would be right for dinner and, since it is mild, for breakfast, too. I’m gong to look for fresh corn and try making it.

  6. says

    Exquisita receta de choclos me encanta ,me gusta bastabnte el choclo,estoy encantada con tu cocina,me quedo soy chilena y mi cocina es de comida tradicional,gusto en conocerte,cariños y abrazos.

  7. Paol says

    Estoy intentando hacer esta receta por segunda vez. La primera, le tube que anadir mas azucar, le hacia falta mas para mi gusto y el tiempo de hornear tambien tube que dejar la torta cocinando por hora y media en 350F.

    Hoy le puse mas huevos,estoy usando maiz congelado ya desgranado,y mas azucar vamos a ver como me resulta. rica receta pero siento que hay que adicionarle mas tiempo de coccion y azucar.

    • Erica Dinho says

      Paol- Todos los hornos son diferentes y alo mejor el mio es mas fuerte.A mi no me gusta que esta torta me quede muy dulce, pero eso es a gusto de cada persona! Gracias por tu comentario.

  8. Susan Hedges says

    After you put the corn in the food processor, how long do you process it? Do you pulse it or run it continually? Just wondering. . . 😉

  9. Patricia says

    Hola Erica, deli receta me encanta todo lo q tenga q ver con maiz, soy colombiana de Cali y me gustaria Si Tienes la receta de envueltos de choclo. Muchas gracias un fuerte abrazo desde london!

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