Torta de Elote | María Esther López

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie alternative.

Prepare the sorbet first, as it takes 2-3 days to freeze properly.

In a blender, add the pulp of one pitaya (dragon fruit) using a spoon to scoop it out.

Add 1.5 cups of water and 0.25 cup of lime juice (or sour orange juice), and sugar to taste (3-4 tablespoons).

Blend the mixture until smooth and pour it into a secure container for freezing.

Cover the container and freeze overnight, preferably when temperatures are cooler.

Once frozen, break up the sorbet with a spoon and blend again in batches to achieve a fine texture.

For the torta de elote, in the blender, combine 4 eggs, 2.5 cups of fresh corn kernels, 1 stick of melted butter, 0.5 cup of brown sugar, 0.5 cup of cornstarch, 1 tablespoon of ground cinnamon, vanilla extract to taste, 2 teaspoons of baking soda, and a pinch of salt.

Blend on high speed until everything is well combined, about 2 minutes.

Pour the batter into a greased and floured baking mold (individual molds were used in the video).

Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens