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 n Mexican cookery corn was the most important part of the day-to-day diet before the arrival of the Conquistadors.
It was used in a wide variety of ways and one of its most unusual dishes which still lives on today is the "sopa seca" which can be translated as "dry soup" a dish midway between a starter and a main course, an exotic relative of the Italian "pastasciutta".
The following recipe was created as "sopa seca" which, however, became a dessert with the addition of sugar and cinnamon, demonstrating the great versatility of Mexican cooking.
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Torta de Elote
Corn cake |
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1 pack of frozen corn - 200 g./7 oz. butter - 2 teaspoons yeast - 1 pinch salt - 180 g./6 oz. sugar - 1/2 teaspoon cinnamon.
Defrost corn, melt 180 g./6 oz. butter in a pan and blend together with corn; add yeast, sugar, cinnamon and a pinch of salt.
Heat oven to 190°, grease a square or round 10-inch baking tray, pour in mixture, add knobs of butter to surface and bake in the oven for 30' until the surface turns golden (by sticking a knife into the center it should come out clean).
Serve warm. |
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