Zucchini or Corn Casserole: Torta de Calabacitas o Elote

articles Food & Cuisine Recipes

Ana María Flores Sánchez

Serves 6


  • 3/4 C. plus 1 Tbsp. plus 1 tsp. butter
  • 3 eggs
  • 2 tsps. sugar
  • 1 1/2 tsps. salt
  • 3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour
  • 2 tsps. baking powder
  • 3 oz. farmer’s cheese
  • 1 lb. grated zucchini or, the kernels from 7 ears of corn ground in a blender with a little milk
  • 1 poblano pepper cut in strips
  • 1 C. cream or sour cream


Cream the butter and sugar together until fluffy. Add the eggs one by one, beating after each addition.

Add the flour, baking soda and salt. Mix well then add the grated zucchini or ground corn.

Grease and flour a bundt pan.

Pour a generous cup of the zucchini or corn mixture into the pan, then sprinkle some farmer’s cheese on top of this, then some of the chili poblano. Repeat the layers ending with the cheese and chili.

Bake in a preheated 175°C oven for 1 hour or until a toothpick inserted in the center comes out clean.

Serve warm with cream or sour cream on top.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008


Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *