Overview

Torta de Choclo Ecuatoriana

Name: Torta de Choclo Ecuatoriana
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Ecuador
Ingredients: 800g (about 5 cups, from 5-6 ears) Fresh sweet corn kernels (choclo); 100g (2 large) Eggs, large; 45g (3 tbsp) Granulated sugar; 4g (3/4 tsp) Fine salt; 5g (1 tsp) Baking powder; 120ml (1/2 cup) Whole milk; 240ml (1 cup) Heavy cream; 30g (2 tbsp) Butter, salted, melted; 200g (7 oz, about 2 cups) Queso fresco, grated

Ecuadorian Sweet Corn Cake, Torta de Choclo con Queso, Ecuadorian Corn Cake

This torta de choclo ecuatoriana recipe blends fresh sweet corn with eggs, milk and cream, folds in grated queso fresco, and bakes it into a moist golden cake that is sweet, cheesy and best eaten warm. It is the corn cake Ecuadorian families bake for Holy Week, when the smell of fresh choclo fills the house. One serving (one generous slice) is about 175 g.

Choclo, the big-kernel Andean corn, has been grown in the highlands since long before the Spanish arrived, and the torta de choclo is one of the ways Ecuadorian families turn the harvest into a celebration. The cake is a Holy Week tradition: in Ecuadorian homes the days before Easter smell of fresh corn blended with eggs, cream and queso fresco and baked until golden. It is a cake, not a pie — that is what sets it apart from the Chilean pastel de choclo, which is a savoury meat pie with a corn topping, and from the Paraguayan chipa guasu, a savoury corn and onion cake served as a side dish. The Ecuadorian torta is sweet, soft and cheesy, cut in slices and eaten warm with coffee.

Pairs well with: Coffee, hot chocolate, or a glass of cold milk

Provenance

Ecuador

Ecuadorian Heritage

Latin America & Caribbean

Time Dedication

1h 10m

20m prep • 50m cook

Batch Yield

8 Servings

339 kcal per serving

1 serving ≈ 175 g

Technical Skill

Intermediate

Medium (Blender Batter)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Holy Week, family gatherings, afternoon coffee, festive snack Cost: Low — about $1–2 per serving at home

Tags: Cheese Sweet Vegetarian Baked

Golden squares of baked sweet corn cake on a white plate

Ecuadorian Heritage

Photo: Horacio Cambeiro, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Fresh sweet corn kernels (choclo) 800g (about 5 cups, from 5-6 ears)

The cake itself — blended into a thick batter. Substitute: Frozen sweet corn kernels, thawed and drained, same weight.

How to choose: Plump, milky kernels; press a nail into one and it should burst with milky juice.

How to prepare: Cut the kernels off the cobs with a sharp knife, close to the cob.

Required
Eggs, large 100g (2 large)

Bind the batter and help the cake rise.

How to choose: Fresh large eggs.

How to prepare: Crack into a small bowl.

Required
Granulated sugar 45g (3 tbsp)

Sweetens the cake — a light hand keeps the corn flavour first. Substitute: Panela, grated, same weight.

How to choose: Plain white sugar.

How to prepare: Measure out.

Required
Fine salt 4g (3/4 tsp)

Balances the sweetness and wakes up the cheese.

How to choose: Fine salt that blends evenly into the batter.

How to prepare: Measure out.

Required
Baking powder 5g (1 tsp)

Lifts the cake as it bakes.

How to choose: Baking powder within its date — stale powder will not lift.

How to prepare: Measure out.

Required
Whole milk 120ml (1/2 cup)

Loosens the batter so it blends smooth. Substitute: Evaporated milk, same amount.

How to choose: Fresh whole milk.

How to prepare: Measure out.

Required
Heavy cream 240ml (1 cup)

Makes the crumb rich and moist. Substitute: Evaporated milk, same amount (a lighter cake).

How to choose: Fresh heavy cream, not ultra-pasteurised if you can find it.

How to prepare: Measure out.

Required
Butter, salted, melted 30g (2 tbsp)

Greases the pan and enriches the crumb. Substitute: Vegetable oil, same amount.

How to choose: Butter melted and cooled until just warm.

How to prepare: Melt gently and let it cool a little; use a little to grease the pan.

Required
Queso fresco, grated 200g (7 oz, about 2 cups)

Folded through the batter — the salty, milky heart of the cake. Substitute: Farmer's cheese or a mild mozzarella, grated, same weight.

How to choose: Fresh, moist queso fresco that grates without crumbling to dust.

How to prepare: Grate on the coarse side of a box grater.

Required

Estimated cost: Low — about $1–2 per serving at home (USD)

A true Ecuadorian torta de choclo is moist and golden, sweet with corn and salty with cheese, and best eaten warm the day it is baked; nutrition is estimated from USDA values.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 10m

Prep Stage: Blend the Corn Batter

20 Mins • Blending, Grating

Heat the oven to 180°C (350°F) and grease a 23 cm round cake pan with butter, then dust it lightly with a spoonful of the sugar so the cake releases cleanly. Cut the kernels off the cobs and blend them with the eggs, milk and cream until the mixture is thick and creamy, with just a little texture left — it should pour in a slow ribbon, not run like milk.

Maestro Tip: Do not over-blend: a completely smooth batter bakes dense and gummy. Stop while you can still see a few flecks of corn.

1
Heat the Oven and Prep the Pan

10 Mins Oven at 180°C (350°F)

Heat the oven to 180°C (350°F). Grease a 23 cm round cake pan with a little of the melted butter, then dust the inside with a spoonful of the sugar, tapping out the extra. The sugar dusting keeps the cake from sticking and gives the edges a faint crunch.

A metal pan browns the edges better than glass; if you use glass, add 5 minutes to the bake.

Done when: Oven at temperature, pan greased and sugared.
2
Blend the Corn Batter

5 Mins Room temperature, about 20–22°C (68–72°F)

Put the corn kernels, eggs, milk and cream in a blender and blend for 1 to 2 minutes until thick and creamy, with just a little texture left. Pour into a large bowl and stir in the sugar, salt, baking powder and the rest of the melted butter.

Blend in two batches if your blender is small — a full blender throws batter at the lid and leaves lumps at the bottom.

Done when: A thick, creamy batter that pours in a slow ribbon.
3
Fold in the Cheese and Fill the Pan

5 Mins Room temperature, about 20–22°C (68–72°F)

Fold the grated queso fresco through the batter with a spatula until it is evenly spread, then pour the batter into the prepared pan and smooth the top. Sprinkle a spoonful of the grated cheese over the top if you like a golden, cheesy crust.

Fold, do not stir hard — rough stirring knocks the air out of the batter and the cake bakes flat.

Done when: Cheese evenly folded through, batter smooth in the pan.
4
Bake Until Golden

45 Mins Oven at 180°C (350°F)

Bake for 45 to 50 minutes until the top is deep golden, the edges pull away from the pan, and a wooden skewer pushed into the centre comes out clean with just a few moist crumbs. If the top browns too fast, lay a sheet of foil loosely over it for the last 10 minutes.

Every oven runs a little different — start checking at 40 minutes, and trust the skewer over the clock.

Done when: Deep golden top, edges pulling away, skewer clean.
5
Rest, Slice and Serve

15 Mins Serve warm, about 60°C (140°F)

Leave the cake in the pan for 10 minutes, then run a knife around the edge and turn it out onto a plate. Cut into 8 slices and serve warm, on its own or with a cup of coffee — it is best the day it is baked, while the crumb is still soft and the cheese is still melting.

Cut with a long, thin knife wiped clean between slices, so the soft crumb does not tear.

Done when: Warm slices that hold their shape, with a soft, moist crumb.

Finishing Touches & Plating

Serve the torta de choclo ecuatoriana warm, in generous slices — sweet corn and melted cheese in a moist golden crumb, made for Holy Week tables and slow afternoons with coffee.

Nutritional Physiology & Benefits

Nutrition

Energy

339

kcal / serving

Protein

11g

Complete AA

Carbs

27g

Complex

Fats

23g

Healthy

Per serving (8 servings · 1 serving ≈ 175 g)
Energy	339 kcal
Protein	11 g
Carbohydrates	27 g
Fat	23 g
Fibre	2.0 g
Sugar	14.1 g
Sodium	502 mg

Per 100g
Energy	194 kcal
Protein	6.1 g
Carbohydrates	15.4 g
Fat	13.1 g
Fibre	1.1 g
Sugar	8.1 g
Sodium	287 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins and fibre from the corn, calcium and protein from the cheese, eggs, milk and cream, and vitamin A from the butter and egg yolk. Nutrition is estimated.

Filling protein

About 10.7 g of protein per serving from the eggs, cheese, milk and cream, in a cake that keeps well into the afternoon.

Made from scratch

No packaged mix needed — fresh corn, eggs, cream and cheese, blended and baked at home, with nothing you cannot pronounce.

Naturally gluten-free

The cake is corn and cheese, not wheat, so it is gluten-free as written — a rare thing among sweet baked cakes.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Coffee

A strong black coffee cuts the richness of the cream and cheese and makes the cake work as an afternoon snack all year round.

Hot Chocolate

Thick Ecuadorian hot chocolate is the festive partner at Holy Week — sweet drink against sweet cake, with the corn flavour cutting through both.

Cold Milk

A cold glass of milk is the simple, homely partner — the cool milk balances the warm, rich slice straight from the oven.

Full Menus

As a Holy Week Afternoon Snack

Put the cake at the centre of a Holy Week afternoon table with coffee, hot chocolate and fresh fruit — the classic Ecuadorian way to eat it.

Complete menu

Serve the cake warm as a Holy Week afternoon snack with coffee and fresh fruit, after a light lunch and before the evening meal.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Over-Blend the Batter

Blending the corn until completely smooth bakes a dense, gummy cake. Stop while you can still see flecks of corn — the texture is part of the cake. This is general food information, not medical advice.

Do Not Slice It Hot from the Oven

Cutting the cake straight from the oven tears the soft crumb and the slices fall apart. Give it 10 minutes in the pan first so it sets. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA sweet, cheesy cake — one generous slice is a satisfying snack, best eaten warm with coffee.
ChildrenChildren love the sweet corn flavour; serve a warm slice and let it cool for a minute so the cheese does not burn little mouths.
ElderlySoft, moist and easy to chew; serve warm and watch the sugar if blood sugar is a concern.
Pregnant womenFine as an occasional snack — the eggs are fully baked through and the cheese is cooked. Ask your clinician if you are watching sugar.
Breastfeeding womenFine as an occasional snack; the eggs, cheese, milk and cream make it filling and satisfying.
AthletesA handy sweet, energy-rich snack with about 26.9 g of carbohydrate and 10.7 g of protein per serving, best eaten with fruit for balance.
Weight gainEasy to enrich: take a second slice and add a glass of milk.
Weight lossAt about 339 kcal a serving it is a rich snack; take a half slice and skip the second helping.

Health Conditions — Adjust or Avoid

Conditions

DiabetesAbout 26.9 g of carbs and 14.1 g of sugar per serving from the corn, sugar, milk and cream. Keep to a half slice. Ask your clinician about portion size.
High blood pressureAbout 502 mg of sodium per serving, mostly from the queso fresco, salt and baking powder — a real consideration. Ask your clinician about your sodium target.
Kidney diseaseHigh in protein and potassium from the corn, cheese and cream, so it may not suit a restricted diet. Ask your clinician before making it a regular food.
GoutLow in purines, but a rich, buttery cake eaten often can still be a problem. Keep it an occasional treat and ask your clinician if flare-ups are frequent.
Stomach issuesA rich, buttery cake can bother a sensitive stomach; eat a small portion and avoid eating it late at night. Ask your clinician if symptoms persist.
Cardiovascular diseaseBaked with butter, cream and cheese, so it is high in saturated fat. Keep the portion small and balance the rest of the day. Ask your clinician about fitting it into your eating plan.
Fatty liverA rich, sugary cake — best kept for special occasions, with a half slice instead of a whole one. Ask your clinician for personal guidance.
Food allergiesContains egg and milk (queso fresco, butter, milk, cream). The cake is gluten-free as written, but check your baking powder label.
Special therapeutic dietsNot suitable for a dairy-free or egg-free diet as written; the cheese, cream and eggs are the whole point. Ask your clinician or dietitian about your specific plan.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool completely, then wrap tightly in cling film or store in an airtight container.
In the fridge: 3 days in an airtight container; bring slices back to room temperature or warm them gently before eating.
In the freezer: Up to 1 month, sliced and wrapped individually; thaw overnight in the fridge.
How to reheat: Reheat slices in a 160°C (325°F) oven for 8 to 10 minutes until warm through, at least 74°C (165°F) in the centre. Do not microwave — it dries the crumb.
Freezing recommended: Yes, sliced and wrapped individually.
Signs it has spoiled: Sour smell, a slimy surface, or mould — discard, do not taste to check.

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