Torta De Elote Recipe

Name: Torta De Elote
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Cooked Chicken; 2 tablespoons butter; 1 (15 ounce) can cream-style corn; 1 cup fine cornmeal; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons sugar; Whole Milk; Monterey Jack Cheese; Anaheim Chilies

Indulge in this delightful Torta De Elote, a savory Mexican corn cake bursting with flavor! This recipe, shared by a dear friend, is incredibly versatile – perfect for using up leftover chicken. The creamy corn filling, complemented by roasted chiles and a hint of spice, is baked to golden perfection. Serve alongside our refreshing romaine lettuce with cilantro dressing (recipe #139174) for a complete and unforgettable culinary experience.

Prep Time 20 mins

Cook Time 60 mins

Calories 450.5 kcal

Protein 52g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Torta De Elote

Cooked Chicken
2 tablespoons butter
1 (15 ounce) can cream-style corn
1 cup fine cornmeal
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons sugar
Whole Milk
Monterey Jack Cheese
Anaheim Chilies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Torta De Elote? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Torta De Elote

Preheat oven to 350°F (175°C).
Roast 2-3 poblano chiles directly over a gas flame or under a broiler until the skin is blackened and blistered. Alternatively, you can roast them in a 400°F oven for 15-20 minutes, turning halfway through.
Immediately place the chiles in a plastic bag and seal tightly. Let them steam for 5 minutes.
Remove chiles from the bag and peel off the blackened skin. Seed and slice the chiles into thin strips.
Melt 2 tablespoons of butter in a skillet over medium heat. Add 1.5 cups of cooked chicken, cut into bite-sized pieces, and sauté until heated through.
In a large bowl, whisk together 1 cup fine cornmeal, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons sugar, 1 (15 ounce) can cream-style corn, 1 cup milk, and 1 cup of shredded Monterey Jack cheese.
Lightly grease a 13x9 inch baking dish with cooking spray.
Spread half of the cornmeal mixture evenly in the prepared baking dish.
Spread the sautéed chicken over the cornmeal mixture.
Arrange the roasted chiles over the chicken.
Top with the remaining cornmeal mixture.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the center is set.
Remove from oven, let cool slightly, and enjoy!