Recipe courtesy of Chuck Hughes
Corn Torte with Red and Green Chile Sauce
1 hr 30 min
1 hr 20 min
6 servings
1 hr 30 min
1 hr 20 min
6 servings


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 


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.

Recipe courtesy of Chuck Hughes

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