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.


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