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Torta de Choclo

A dense, moist sweet corn cake — part pudding, part cake — that Colombians bake whenever fresh corn is in season.

⏱ 20 minPrep time
🔥 45 minCook time
🍽 8Servings
🏷 Colombian KitchenCategory
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Torta de Choclo

Torta de choclo is the Colombian sweet corn cake, made from freshly blended corn kernels, butter, eggs, and a little flour. It bakes into a dense, almost pudding-like cake that is served at breakfast with hot chocolate or as an afternoon treat.

Sweet corn, butter, and a golden crust

The crumb is moist, coarse, and deeply corny, with a caramelized golden top and a tender, almost custardy center. A sprinkle of cheese folded in adds a savory edge that makes it dangerously moreish.

Step by stepInstructions

  1. Preheat the oven to 350°F and butter a 9-inch round cake pan.
  2. Blend the corn with the milk until mostly smooth but still a little coarse.
  3. Whisk the eggs and sugar until pale, then stir in the melted butter and the corn puree.
  4. Fold in the flour, baking powder, and salt until just combined, then fold in the cheese (if using).
  5. Pour into the pan and bake for 45 minutes, until golden and set in the center.
  6. Cool 15 minutes before slicing; serve warm or at room temperature.

💡 Chef tips & storage

Do not over-blend the corn — a little texture in the batter is what gives the cake its rustic charm. Torta de choclo keeps 3 days wrapped at room temperature and is lovely toasted.

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Recipe details

Prep20 min
Cook45 min
Servings8
CategoryColombian Kitchen
PublishedAugust 17, 2026
Emily — the cook behind My Comfort Recipes

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →