Let your taste buds travel to traditional Colombian kitchens with the delightful Corn Cakes, a dish full of flavor and aroma that will surprise you. These cakes, made from tender corn, will wrap you in their soft texture and natural sweetness, becoming an irresistible bite. Dare to discover this recipe and you'll be the life of the party!
Corn cakes have been a tradition in Colombian homes and are even sold on the streets. And why not enjoy them when they are so delicious?
Delicious Corn Cakes (Tortas de Choclo)
With us, you'll find the traditional taste of good corn cakes since this is the grandmothers' recipe. I assure you that you won't find its flavor anywhere else. Get excited and prepare it with us.
Differences with other recipes
- We prepare the traditional grandmother's recipe so you can enjoy it in the best way.
- We don't use many ingredients; this way, we maintain the natural flavor of the corn.
- We combine the taste of corn with green onion, an explosion of flavor that will be felt on the palate from the first bite.
What is Choclo?
Choclo, also known as chócolo, is a cereal that has been a part of many people's diet for a very long time, even appearing with the first settlers.
Choclo refers to corn used when immature; that is, its kernels are soft and its color is like milky white, unlike corn that is yellow with dry and hard kernels. Grinding choclo and mixing it with other ingredients, then cooking it, forms these delightful cakes.
How to make corn cakes?
Start by peeling and shelling the corn cobs manually or with the help of a knife. Once shelled, grind the corn along with the green onion. After grinding these two ingredients and obtaining the dough or mixture, add the eggs, sugar, salt, and mix well.
Heat enough oil in a skillet over medium heat. When hot, take a spoonful of the dough and drop it into the hot oil. Repeat this process several times to fill the skillet.
Fry on both sides until golden and well-cooked inside. Then remove them from the skillet, place on absorbent paper, and there you have it: delicious corn cakes ready to be enjoyed.
What to pair them with?
You can choose to pair them with a cold drink like iced Milo or homemade oat milk, or with hot drinks such as coffee, hot chocolate, hot Milo, cappuccino, etc.
Tips and recommendations
- You can choose to grind the green onion with the corn or finely chop the onion and add it to the ground corn.
- Do not add too much seasoning to the cakes; this way, the flavor of the corn will be preserved.
- If you don't have a grinding machine, you can use a blender or a food processor.
Benefits of corn
- Corn is a significant source of antioxidants, combating cellular aging.
Recommended recipes
- Cauliflower cakes: A different way to enjoy cakes, and an exquisite flavor.
- Wheat flour cakes: Try making these wheat flour cakes at home, a unique cooking approach.
- Oat milk: Try this pairing for corn cakes, a different and delicious combination.
Torticas de Chocolo FAQ
Tender young corn, the kind eaten fresh off the cob rather than dried. In the United States, ordinary sweet corn on the cob is the right substitute. The Andean choclo has much larger kernels and a starchier texture, but for fritters sweet corn works and is far easier to find.
Frozen kernels work if you thaw and drain them well. Canned corn is packed in liquid and makes the batter too wet, so the fritters spread and turn greasy. Fresh off the cob is best because it holds its own starch, which is what binds these without flour.
Yes. The corn is ground with scallion and bound with egg, and the corn's own starch does the rest. That is what makes them light and gives them their texture. Adding flour turns them into something denser and more like a pancake.
Too much liquid in the mixture, or oil that was not hot enough. Drain the corn well before grinding, and test with a small spoonful first: it should sizzle steadily and hold its shape within a few seconds. If it spreads, the oil is too cool.
Both, mildly. There is a tablespoon of sugar and a teaspoon of salt, so they sit between the two: sweet enough to eat with coffee, savoury enough to go alongside a meal. In Colombia they are eaten either way, often with fresh cheese.
With queso fresco or a mild white cheese, and with coffee or hot chocolate in the afternoon. They are best straight from the pan: they soften as they sit, and reheating in a dry pan recovers most of the crispness.
📖 Recipe
Ingredients
- 8 tender corn cobs.
- 2 eggs.
- 1 tablespoon of sugar.
- 1 teaspoon of salt.
- 5 stems of green onion.
- Oil for frying.
Instructions
- Peel and shell the corn cobs with your hands or with the help of a knife.
- Once shelled, grind the corn together with the green onion.
- After grinding these two ingredients and obtaining the dough or mixture, add the eggs, sugar, salt, and mix well.
- Heat enough oil in a skillet over medium heat.
- When hot, scoop the dough with a spoon and drop it into the hot oil. Repeat this process several times to fill the skillet.
- Fry on both sides until golden and well-cooked inside.
- Remove from the skillet, place on absorbent paper, and enjoy.
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