Recipe courtesy of Chuck Hughes
Print
Corn Torte with Red and Green Chile Sauce
Total:
1 hr 30 min
Active:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Corn Torte:
  • 1/2 cup unsalted butter, plus more for greasing
  • 1/2 cup granulated sugar 
  • 7 to 8 cups corn kernels (from about 9 ears) 
  • 1/4 cup heavy cream 
  • 1/4 cup whole milk 
  • 5 large eggs, separated 
  • 3/4 cup all-purpose flour 
  • 3/4 cup rice flour 
  • 1 tablespoon baking powder 
  • 1 teaspoon kosher salt 
Green Chile Sauce:
  • 2 ounces dried green chiles, rehydrated for 30 minutes in 4 cups boiling water, peeled, sliced into 1/4-inch strips and roughly chopped, water reserved
  • 2 teaspoons dried Mexican oregano or marjoram leaves, crumbled 
  • 1 1/2 teaspoons kosher salt 
  • 6 cloves garlic, peeled and finely diced 
  • 1/2 white onion, peeled and cut into 1/4-inch dice 
  • 2 tablespoons vegetable oil 
  • 3 tablespoons all-purpose flour 
Red Chile Sauce:
  • 1 tablespoon kosher salt
  • 1 tablespoon red wine vinegar 
  • 1 teaspoon dried oregano 
  • 16 guajillo chiles, stemmed and seeded 
  • 8 ancho chiles, stemmed and seeded 
  • 4 chiles de arbol, stemmed 
  • 2 cloves garlic, peeled
  • 1/2 white onion, peeled and coarsely chopped 

Directions

For the torte: Preheat the oven to 350 degrees F. Butter a round 9-inch cake pan, line with waxed paper and then butter the waxed paper. (Spray vegetable oil can be substituted for greasing.) Beat the butter in a bowl until creamy using an electric mixer, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside.

Scald the milk and heavy cream together in a small saucepan. Place the milk and cream mixture and corn kernels in the container of a blender and puree. Set aside and let cool.

Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift together the flours, baking powder and salt in a bowl, and then mix into the corn batter by hand. Transfer the batter to a large mixing bowl.

Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula. Spoon into the prepared pan and bake until golden brown, 45 minutes.

For the green chile sauce: Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk until the roux becomes light golden and gives off a nut-like aroma. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate.

Stir the roux mixture back into the chile mixture and barely simmer for a few minutes. Add more salt to taste.

For the red chile sauce: Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer; discard the seeds. Add salt to taste and refrigerate until ready to use.

Serve the corn torte with the red and green chile sauces.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Dobos Torte

Pancetta and Parmesan Torte

Recipe courtesy of Giada De Laurentiis

Hoppin John Huguenot Torte

Recipe courtesy of John Taylor

Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt

Goldrich Apricot Fig Torte with Coconut Caramel Ice Cream

Recipe courtesy of Colin Patterson

Velvet Chocolate Torte with Clear Orange-Caramel Sauce

Recipe courtesy of Emeril Lagasse

Corn Tortillas

Recipe courtesy of Tyler Florence

Corn Tortillas

Recipe courtesy of Alton Brown

Corn Dogs

Recipe courtesy of Tiffani Thiessen

On TV