Sweet corn and cheese pudding (Torta de elote) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 59) by Sandra A. Gutierrez

  • whole milk
  • corn kernels
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute queso seco or Parmesan cheese for cotija cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute queso seco or Parmesan cheese for cotija cheese.

  • bernalgirl on May 30, 2026

    This looked and read like a wonderful salty-sweet dessert. I cut the sugar to 3/4 cup and increased the cotija by about 1/4 and used frozen corn since it’s not in season yet here. It set beautifully and we enjoyed it topped with plain Mexican crema (slightly saltier and thinner than sour cream) and macerated strawberries. This is extremely easy to make, even for an avowed non-baker like me. Next time I’d cut the sugar to 2/3 cup and leave maybe 1/2 of the corn kernels whole — it doesn’t get completely smooth so additional texture would be welcome. I might also try doubling the cotija for more flavor contrast.

  • pattyatbryce on February 05, 2026

    Very easy to make. The sweet corn flavor is enjoyable. The texture is a bit odd, but I still liked it.

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