Holiday Edition: Savory Corn Souffle (Torta de Choclo de Sal)

This side dish is a favorite for either Christmas/Thanksgiving or regular Dinner, for breakfast with coffee, and/or as a snack. It’s kind of an Ecuadorian “corn bread”….It can also be sweet which later on I will share with you. It’s soft to the bite, has a delicious sweet corn taste, and the perfect seasoning to it comes from the semi-salty farm cheese.

Makes for 7-8 Servings


  • 1 kg (1000 g or about 4 1/2 Cup) Corn Kernals (fresh, canned, or frozen)
  • 1/4 Cup Melted Unsalted Butter
  • 2 Eggs, Seperated (whisk the whites to soft peak)
  • 1 Cup Cheese, grated (mozzerella or any hispanic cheese)
  • 1/2 Cup Milk
  • 1/2 Tsp Salt & Pepper
  • Pinch of Sugar


Preheat oven to 350 degrees Farenheit. In a food processor or blender pulse the corn kernals, milk, and yolks till smooth.

Pour into a bowl and mix in the melted butter, grated cheese, pinch of sugar, salt & pepper. Finally fold in eggs whites to the corn mixture. Then pour into a greased baking pan of your choice (I used a loaf pan).

Bake for about 1 – 1 1/2 hours or until a knife is inserted in the middle and it comes out clean.




About Sherlly

I love food.
This entry was posted in Breakfast, Brunch, Christmas, Ecuadorian, Lunch, Side Dish, Snack, Thanksgiving, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Holiday Edition: Savory Corn Souffle (Torta de Choclo de Sal)

  1. Pingback: Thanksgiving! | Ecualombian

  2. Pingback: Christmas!! | Ecualombian

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